Detection of vitamin C

Principle
Fruit and vegetables such as citrus fruit and potatoes contain vitamin C. Vitamin C can be detected by the decolourization of Tillmann's reagent. Vitamin C (ascorbic acid) was determined with dichlorophenol indophenol by Tillmann in 1920. The dye is pink in acidic solution and blue in alkaline or neutral solution. The determination is carried out in acidic solution, usually at pH 3.5. Food extracts must therefore partly be pre-adjusted to the required pH wit acetic acid or sodium acetate.

Learning objectives

•  Detection method for Vitamin C

Benefits

• Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
• Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered