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Recovery of L‐ascorbic acid from selected vegetables, beverages and cereal was determined using up to 3 metaphosphoric acid‐containing reagents, 3% trichloroacetic acid (TCA), and cold 0.05 Mperchloric acid (HCIO4). Stability of ascorbic acid in these extractants was monitored over a 4 h holding period. All extractants yielded similar results for the beverages, however, TCA extracts of spinach and HCIO, extracts of tomatoes and cereal produced lower results than the other extractants. L‐ascorbic acid content of green beans extracted with HClO4, TCA, and 3% HPO3, ‐ 8% HOAC diffed from their initial values at 2, 4, and 4 h, respectively.
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KIM et al. (1987) studied this question.
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