Identification of oxidation products of L-ascorbic acid by HPLC
The document details a study on the degradation of L-ascorbic acid, commonly known as Vitamin C. It explains that while the vitamin is essential for human health and used as an antioxidant in processed foods, it oxidizes into several compounds lacking these properties. The note focuses on identifying these specific degradation products.
| Column type | PLRP-S 100A 5 ym, 150 x 4.6 mm |
|---|---|
| Eluent concentration | 0.2 M NaH2PO4 |
| Flow rate | 0.5 mL/min |
| Injection volume | 20 uL |
| Detector wavelengths | UV, 268 and 220 nm |
The aim was to develop a rapid HPLC method for the quantitative and qualitative analysis of L-ascorbic acid.
Homocysteine is added to distinguish the DHAA peak from surrounding peaks and causes L-ascorbic acid levels to increase rapidly.