| Abstract
| - Determination of ascorbic acid (AA) in soups was performed byhigh-performance liquid chromatography with electrochemical detection set at 400 mV vs an Ag/AgClreference electrode. Thismethod was suitable for the determination of AA in soups. Theproposed method was simple, rapid(analysis time ∼8 min), sensitive [detection limit ∼0.1 ng perinjection (20 μL) (at a signal-to-noiseratio of 3:1)], highly selective, and reproducible [relative standarddeviation ∼3.1% (n = 5)]. Thecalibration graph of AA was linear in the range of 0−16 ng perinjection (20 μL). Recovery of AAwas >90% by the standard addition method. Periodical changes ofAA in soup were also examined.It was found that AA standards diluted with both tap water and hottap water were very unstable,and AA in soup prepared with hot tap water (>90 °C) according to thelabel was very stable. Keywords: High-performance liquid chromatography; electrochemicaldetection; ascorbic acid; soups;periodical changes of ascorbic acid in soup
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