科研之友
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摘要
A new method has been developed for the determination of total vitamin C in foods. The method requires less time than the traditional methodologies and uses a radical oxidation of L-ascorbic acid (AA) to obtain dehydro-L-ascorbic acid (DHAA) by means of a peroxyl radical generated in situ by thermal decomposition of an azo-compound, 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH). The dehydro-L-ascorbic acid is condensed with benzene- 1,2-diamine (o-phenylenediamine, OPDA) to form its highly fluorescent quinoxaline derivative, 3-(1,2-dihydroxyethyl)furo[3,4b]quinoxaline-l-one (DFQ), which is then separated on a C-18 column eluted with a mobile phase of 80mM phosphate buffer and methanol at pH =7.8 and detected fluorometrically at lambda(ex) = 355 nm and lambda(em) =425 nm. The reaction conditions for the complete conversion of AA to DFQ were 56 degrees C, 36 min and a mu mol AAPH/AA ratio of 60. The sample, extracted with an aqueous metaphosphoric acid solution, was analyzed after being filtered through a 0.45 mu m membrane. The method has shown good repeatability, sensitivity and accuracy compared to the results obtained with the reference method. The response of the detection system was linear within a range of 0.5-8.0 mu g/mL with a correlation coefficient of 0.9997. The limit of detection was 0.27 mu g/ml, and the limit of quantification was 0.83 mu g/mL. The AA contents of some selected foods were analyzed.
- 出版日期2007-6-22
