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Determination of Vitamin C in Foodstuffs
This Unilever Laboratory Experiment, published in 1973, describes two methods for determining the vitamin C in foods. The leaflet describes the estimation of vitamin C (L-ascorbic acid) in foodstuffs, after extraction with metaphosphoric acid, by titration with a standardized dye, 2,6 dichlorophenolindophenol, which is quantitatively reduced by L-ascorbic acid in acid solution. The second method differs from the first method only in the means of detecting the endpoint. This is necessary when the food extract is highly coloured. In this method an amperometric titration is used.
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