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[Determination of vitamin C in selected fruit and vegetable products].

A simple method was described to determine vitamin C as L-ascorbic acid (after reduction of dehydroascorbic acid by means of dithiothreitol) in fruit juices, fruit and vegetable-fruit nectars. Ascorbic acid was analyzed by RP-HPLC technique with UV detection (254 nm). The average recovery of ascorbic acid was 92-103% and limits of identification and detection were 0.003 and 0.009 mg/ml of products respectively.