The purpose of this paper was to study and optimize both extraction and high-pressure liquid chromatography (HPLC)–UV detection procedures to develop a proper method for the determination of ascorbic acid content in cooked sausages. A simple and sensitive reversed-phase HPLC method for the NH2-bonded phase has been described for the determination of ascorbic acid content in cooked sausages. Various extracting agents were tested to solubilize the vitamin, with 5% (wt/vol) metaphosphoric acid giving the best results. Samples were chromatographed with UV detection at 248 nm on a 25-cm Spherisorb NH2 cartridge with a 0.4-cm inside diameter with a mixture of 0.02 M potassium phosphate buffer solution (pH 3.6) and acetonitrile (40:60, vol/vol) for the mobile phase. The method's precision within a day was 1.2%, and its precision between days was 3.8%. The detection limit was 1.6 mg/100 g. Recovery ranged from 91.4 to 96.2% for ascorbic acid added to meat samples. Twenty samples of six different products were analyzed in duplicate. For the samples analyzed, the mean value for ascorbic acid ranged between 21.555 and 24.899 mg/100 g of fresh weight.
High-Pressure Liquid Chromatographic Determination of Ascorbic Acid in Cooked Sausages
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FELICIDAD VALLS, M. TERESA SANCHO, MIGUEL A. FERNÁNDEZ-MUIÑO, SARA ALONSO-TORRE, MARTÍN A. CHECA; High-Pressure Liquid Chromatographic Determination of Ascorbic Acid in Cooked Sausages. J Food Prot 1 November 2002; 65 (11): 1771–1774. doi: https://doi.org/10.4315/0362-028X-65.11.1771
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