Purpose
The purpose of this experiment was to determine the Vitamin C (Ascorbic Acid) in Orange Juice by reverse phase High Performance Liquid Chromatography.
Results
The purpose of this experiment was to determine the Vitamin C (Ascorbic Acid) in Orange Juice by reverse phase High Performance Liquid Chromatography.
Results
Concentration of Ascorbic Acid in Treated OJ
Chilled OJ Concentration: 0.1494 mg/mL
Room Temperature Concentration: 0.1824 mg/mL
Heated Concentration: 0.1619 mg/mL
Actual Vitamin C Concentration in One Serving of Prepared Orange Juice: 0.4057 mg/mL
Chilled OJ Concentration: 0.1494 mg/mL
Room Temperature Concentration: 0.1824 mg/mL
Heated Concentration: 0.1619 mg/mL
Actual Vitamin C Concentration in One Serving of Prepared Orange Juice: 0.4057 mg/mL
Comments
Heated OJ showed a higher concentration of Ascorbic Acid versus the Chilled OJ, which was an unexpected result since heated OJ would cause less vitamin C to be retained. It is possible that we did not mix our OJ well before diluting and it experienced some settling. Also, it could be that our standard curve could have caused an issue when calculating concentration of each treatment, however, this doesn’t explain the high concentration in the heated treatment. It seems that there was a problem when getting the peak area for the 0.15 concentration of the standard even after performing HPLC twice for this specific standard. Finally, all of our concentrations of OJ were lower than expected. This could possibly have been a dilution error, a problem of how the orange juice was prepared, or a mistake on reporting the actual bran of OJ used.
Heated OJ showed a higher concentration of Ascorbic Acid versus the Chilled OJ, which was an unexpected result since heated OJ would cause less vitamin C to be retained. It is possible that we did not mix our OJ well before diluting and it experienced some settling. Also, it could be that our standard curve could have caused an issue when calculating concentration of each treatment, however, this doesn’t explain the high concentration in the heated treatment. It seems that there was a problem when getting the peak area for the 0.15 concentration of the standard even after performing HPLC twice for this specific standard. Finally, all of our concentrations of OJ were lower than expected. This could possibly have been a dilution error, a problem of how the orange juice was prepared, or a mistake on reporting the actual bran of OJ used.