High Performance Liquid Chromatographic Determination of Vitamin C in Fresh Tomatoes

Abstract

ABSTRACT A reverse phase ion‐pairing HPLC method for determining vitamin C in fresh tomatoes was developed. An internal standard was used for calibration and quantitation. Recoveries of vitamin C from fresh tomato samples that had been spiked with known amounts of the acid ranged from 96 to 105%. Determination of the vitamin C in fresh tomatoes by this method compared favorably with similar analyses using the standard indophenol titration method.