Separation and determination of reduced vitamin C in polymerized hemoglobin-based oxygen carriers of the human placenta

2014 ◽  
Vol 43 (3) ◽  
pp. 152-156 ◽  
Author(s):  
Gang Chen ◽  
Ling Mo ◽  
Shen Li ◽  
Wentao Zhou ◽  
Hong Wang ◽  
...  
Keyword(s):  
Vitamin C ◽  
Human Placenta ◽  
Oxygen Carriers ◽  
Polymerized Hemoglobin

Overpressured-layer chromatographic determination of ascorbigen (bound vitamin C) inBrassicavegetables

2004 ◽  
Vol 17 (5) ◽  
pp. 360-364 ◽  
Author(s):  
György Kátay ◽  
Zsolt Németh ◽  
Szilárd Szani ◽  
Oszkár Köck ◽  
Levente Albert ◽  
...  
Keyword(s):  
Vitamin C ◽  
Chromatographic Determination

A DETERMINATION OF THE AMOUNT OF VITAMIN C IN SOME MEDICAL PLANTS GROWING IN THE SOUTH– WESTERN ZARAFSHAN MOUNTAIN RANGES

2018 ◽  
pp. 48-49
Author(s):  
P. Mirkhamidova ◽  
U. E. Khujanazarov ◽  
D. A. Mamatqulov ◽  
S. Ziyamukhamedova ◽  
G. I. Mukhamedov
Keyword(s):  
Vitamin C ◽  
The South ◽  
Mountain Ranges ◽  
Medical Plants

scholarly journals Photometric Methods for the Determination of Vitamin C.

1998 ◽  
Vol 14 (5) ◽  
pp. 889-895 ◽  
Author(s):  
Satya P. ARYA ◽  
Meenakshi MAHAJAN ◽  
Preeti JAIN
Keyword(s):  
Vitamin C

scholarly journals Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

2012 ◽  
Vol 23 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Gabriel Lucian Radu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Vitis Vinifera ◽  
Prussian Blue ◽  
Spectrophotometric Determination ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Grapes ◽  
Blue Reaction

AbstractThe objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes (Vitis vinifera L.) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 - 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 - 1.49 mg vitamin C/100g for white grapes.

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