DETERMINATION OF TOTAL ASCORBIC ACID IN FOODS BY FLUOROMETRIC METHOD / 营养学报

The total quantity of ascorbic acid in foods was determined by fluoro-metric method. Regarding to the analytical procedures as samples extraction, oxidization, coupled reaction and fluorescence determination ware detailed in this paper. In comparison with dye-titration and colorimetry, fluorometry was considered to be the best one on account of its higher sensitivity (O.lppm), precision and better recovery (over 90%) .