Kvasny Prum. 1986; 32(10): 239-241 | DOI: 10.18832/kp1986067

Contribution to enzymatic determination of vitamin C in non-alcoholic beverages.Peer-reviewed article

Z. ZLOCH

A brief description of the ascorbat peroxidase preparation and the optimum conditions for its application for specific and quantitative oxidation of ascorbic acid in extracts of various non-alcoholic beverages is made in the article. This oxidation is connection with usual methods of the vitamin C determination results in the simplicity of this analysis while its specifity is increased. Some analytical procedures were tested. A comparison of these results with those obtained by the Boehringer (Mannheim) test two different modification for the vitamin C determination in beverages are recommended: the reduction of ferric salt in the original and in the enzyme-oxidized samples and the colorimetric determination of ferrous salt (for sighly coloured beverages) and the colorimetric measurement of 2,4-dinitrophenylosazones in the original and in the enzymeoxidized samples. But the methods can be used for the determination of about 3 mg of vitamin C in100 gof the beverage.
(In Czech, English summary only)

Keywords: vutamin C, ascorbic acid, enzyme, analysis, non-alcoholic beverage, oxidation

Published: October 1, 1986