Abstract
A spectrophotometric method for the determination of vitamin C in lemon, orange, and grapefruit juices is described. It is based on the reaction with peri-naphthindan-2,3,4-trione hydrate at pH 3 to give dihydroxy-peri-naphthindenone which is dissolved in methanol and measured at 460 nm. The method shows good precision and its accuracy compares favourably with the standard titrimetric procedure of the U.S.P. No interferences are caused by dehydroascorbic acid as well as many other juice ingredients.
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