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Rapid Method for the Quantitative Determination of Reduced Ascorbic Acid in Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Even before the isolation and establishment of the chemical constitution of vitamin C, Tillmans (9) and his associates (10) in a series of studies were endeavoring to prove that the reducing power of plant juices as determined by titration with 2–6 dichlorophenolindophenol was due to vitamin C. Following quickly upon the determination of the chemical structure of vitamin C or ascorbic acid as it is now called, numerous papers have been published in which titration by this dye has been used for the quantitative determination of ascorbic acid.

Schlemmer, Bleyer and Cahnmann (6), Kieferle and Eisinreich (3), Birch, Harris and Ray (2), Bessey and King (1), and more recently many others have determined the amount of ascorbic acid in milk by titrating the nitrate with 2–6 dichlorophenolindophenol, after precipitating the proteins. Conditions requiring precipitation for the removal of interfering substances were discussed by Van Eekelen and Emmerie (11).

Milk apparently contains no appreciable amount of interfering substances and therefore acidified milk can be titrated directly without the removal of the proteins with perhaps more reliable results because adsorption and destruction of ascorbic acid during nitration are avoided.

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