VA Application Note No.

V-73
Title: Ascorbic acid in orange juice

Summary: Ascorbic acid (vitamin C) can be determined in fruit and

vegetable juices without sample preparation at the DME.

Sample: Orange juice

Sample preparation: none

Ascorbic acid:
Electrolyte: 0.1 mol/L acetate buffer (pH = 4.6)
AE: Pt
RE: Ag/AgCl/KCl (3 mol/L)
Parameters: DME
Determination: –200 mV to +200 mV
Peak potential vitamin C: +110 mV

Results: Vitamin C
284 mg/L

Determination of ascorbic acid

Substance: VitaminC VR(**)
I (µA)

0.8

0.6

0.4

0.2

20 40 60 80 100 120 140 160 180

U (mV)

V-73/2