Matrix-specific method validation for quantitative analysis of vitamin C in diverse foods

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• 作者：Maria Teresa Tarrago-Trani ; Katherine M. Phillips ; ^{kmpvpi@vt.edu} ; ^{kp.jfca@yahoo.com} ; Marlyn Cotty
• 关键词：Vitamin C ; Total ascorbic acid ; Dehydroascorbic acid ; Fruits ; Vegetables ; Spices ; Cereal ; Method validation ; Quality control ; High performance liquid chromatography (HPLC) ; Potatoes ; Orange juice ; Oranges ; Collards ; Greens ; Parsley ; Oregano ; Cauliflower
• 刊名：Journal of Food Composition and Analysis
• 出版年：2012
• 期刊代码：119_08891575
• 类别：abs
• 出版时间：May-June, 2012
• 卷：26
• 期：1-2
• 页码：12-25
• 文件大小：857 K

摘要

Vitamin C, assayed as total ascorbic acid (AA), was extracted from foods using HPLC with ultraviolet spectrophotometric detection, including treatment of the extract tris(2-carboxyethyl) phosphine (TCEP) to reduce any dehydroascorbic acid to AA. The method was validated for a variety of matrices including fruits and vegetables, fruit juice, dried spices, and high-starch and high-fat foods, using spike recovery, sequential extractions, analysis of available certified reference materials, and verification of AA peak purity. The limits of detection and quantitation were 0.06-0.09 mg and 0.2 mg AA per 100 g food, respectively. The average recovery of added AA from all matrices was 97-103%.The inter-day relative standard deviation (RSD) for matrices including orange juice, fortified cereal, a fruit and vegetable composite, and freeze-dried vegetables was 1.1-2.0%and 4.8%, and HORRAT values (RSD/predicted RSD) for a wide range of foods were <0.1-0.6. Results for certified reference materials, BCR^庐431 (freeze-dried Brussels sprouts), BCR^庐421 (milk powder) and VMA399 (dry breakfast cereal) (465 卤 4.6, 74.0 卤 1.1 and 70.5 卤 1.5 mg/100 g, respectively) were within the certified ranges. Without matrix-specific method adjustments to the method validated for orange juice, extraction problems and interferences in the AA peak for particular matrices lead to over- or underestimation of vitamin C in many foods (0.3-70 mg/100 g; 5.5-64%).