抄録
The paperchromatographic method for the separation and determination of ascorbic and erythorbic acids in foods gives the values for several foods not consistent with those by noritehydrazine method, in spite of the correction by remaining ratio. The cause of difference was found to be in drying time during which the ascorbic or erythorbic acids are somewhat oxidized. In order to obtain more acurate results by paperchromatographic method, the curve of remaining ratio for each drying time must be applied for the correction.
