ABSTRACTA 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 metho
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