Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography

Abstract

ABSTRACT A paired‐ion reversed‐phase high‐performance liquid chromatographic procedure with amperometric detection was applied to the determination of ascorbic acid (AA), erythorbic acid (EA), and uric acid (UA) in 5% meta‐phosphoric acid extracts of beef bologna, beef frankfurters, bacon, and ham cured with AA or EA. AA concentrations (mg/ g meat) ranged from 0.008 in EA‐cured beef frankfurters to 0.584 in AA‐cured bacon. EA concentrations ranged from 0.149 in EA‐cured beef frankfurters to 0.545 in EA‐cured bacon. UA was quantified only in EA‐cured bologna and frankfurters with 0.013 and 0.010 mg/g, respectively. Correlations of total ascorbate (AA + EA) by HPLC with fluorometric and calorimetric procedures were 0.992 and 0.988, respectively.