Determination of l-Ascorbic Acid in Tomato by Capillary Electrophoresis

[EN] 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.Tortajada Genaro, LA. (2012). Determination of l-Ascorbic Acid in Tomato by Capillary Electrophoresis. Journal of Chemical Education. 89(9):1194-1197. doi:10.1021/ed200875aS1194119789