Determination of l-Ascorbic Acid in Tomato by Capillary Electrophoresis

• Autores: Luis Antonio Tortajada-Genaro
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 89, Nº 9, 2012, págs. 1194-1197
• Idioma: inglés
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• Resumen

  • In an undergraduate bioanalytical instrumental lab, students use capillary electrophoresis to quantify l-ascorbic acid (vitamin C) in food samples. The students are tasked to prepare standards, to obtain the calibration curves, and to determine the quantity of l-ascorbic acid in tomato samples (Lycopersicon fruit). A discussion about the function of each component of a capillary electrophoresis instrument, the effect of experimental variables, and the use of different calibration strategies is also given. The experiment has been tested during four courses, showing that lab-activities helped students learn this instrumental technique.