Separation and Determination of L-Ascorbic Acid and Erythorbic Acid in Foods by Paperchromatographic Method

Abstract

The separation and determination of L-ascorbic acid (AA) and erythorbic acid (EA) in foods were inverstigated by paperchromatographic method. EA was not recognized in natural foods, but detected in some canned foods in which EA was added as an antioxidant. The amount of AA determined by this method in commercial AA-enriched canned fruits and other canned foods was over the labeled level on the contents.