The Determination of Ascorbic and Erythorbic Acids in Meat Products

rythorbic Acids in Meat Proilucts N. G. BuNToN, N. JENNTNGS AND N. T. CRosBy Laboratory of the Government Cllemist, Department of Industry, Cornuall House, Stamford Steet, London SEl 9NQ Methods for the quantitative determination of the antioxidants ascorbic acid and erythorbic acid in canned meat products haye beeo investigated. The total ascorbate present is first estimated by titration. The two individual isomers are then identified by TLC which also gives a semi-quantitative estimate of the amount of each prese[t. Finally. a quantitative procedure is described for each individual isomer. Levels of 80 mg/kg and above in canned meats can be detected by TLC whilst by the more seositive fluorimetric procedure as little as 20 mg/kg can be measured. Some samples of imported meats were found to contail the non-permirted antioxidant, erythorbic acid. Ascorbic acid (L-) and erythorbic acid (D-) both possess similar anti- oxidant properties, although the vitamin C activity of the D-isomer is only 20 per cent. of that of the L isomer.l Ascorbic acid (E 300),8 as well as its sodium and calcium salts (E 301, 302), is included in the list of compounds permitted by the Antioxidant in Food Reg