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ABSTRACT : <br /> <br /> <br /> <br /> <br /> Spectrofluorometric method has been applied for determination of vitamin C in fruits juice based on measurement of decreasing fluorescence intensity of methylene blue due to its reaction with vitamin C, at excitation of...

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Main Author: Sumantri (NIM 107 03 048), Natalia
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/6532
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Institution: Institut Teknologi Bandung
Language: Indonesia
id id-itb.:6532
spelling id-itb.:65322012-07-19T11:00:03Z#TITLE_ALTERNATIVE# Sumantri (NIM 107 03 048), Natalia Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/6532 ABSTRACT : <br /> <br /> <br /> <br /> <br /> Spectrofluorometric method has been applied for determination of vitamin C in fruits juice based on measurement of decreasing fluorescence intensity of methylene blue due to its reaction with vitamin C, at excitation of 664nm and emission of 670nm. This method had the recovery of 90-120%, coefficient of variation of 2.69 - 10.42% , and limit of detection of 5.67x10 - 8 mol/L. This method was influenced by the presence of heavy metals, acidity, and glucose. The content of vitamin C (%b/b) in several fruits juice which were starfruit, lemon, and lime were in a range of 0.019 +/- 0.002 to 0.041 +/- 0.006%. The spectrofluorometric method for determination of vitamin C in fruits juice was compared to iodimetric method. <br /> text
institution Institut Teknologi Bandung
building Institut Teknologi Bandung Library
continent Asia
country Indonesia
Indonesia
content_provider Institut Teknologi Bandung
collection Digital ITB
language Indonesia
description ABSTRACT : <br /> <br /> <br /> <br /> <br /> Spectrofluorometric method has been applied for determination of vitamin C in fruits juice based on measurement of decreasing fluorescence intensity of methylene blue due to its reaction with vitamin C, at excitation of 664nm and emission of 670nm. This method had the recovery of 90-120%, coefficient of variation of 2.69 - 10.42% , and limit of detection of 5.67x10 - 8 mol/L. This method was influenced by the presence of heavy metals, acidity, and glucose. The content of vitamin C (%b/b) in several fruits juice which were starfruit, lemon, and lime were in a range of 0.019 +/- 0.002 to 0.041 +/- 0.006%. The spectrofluorometric method for determination of vitamin C in fruits juice was compared to iodimetric method. <br />
format Final Project
author Sumantri (NIM 107 03 048), Natalia
spellingShingle Sumantri (NIM 107 03 048), Natalia
#TITLE_ALTERNATIVE#
author_facet Sumantri (NIM 107 03 048), Natalia
author_sort Sumantri (NIM 107 03 048), Natalia
title #TITLE_ALTERNATIVE#
title_short #TITLE_ALTERNATIVE#
title_full #TITLE_ALTERNATIVE#
title_fullStr #TITLE_ALTERNATIVE#
title_full_unstemmed #TITLE_ALTERNATIVE#
title_sort #title_alternative#
url https://digilib.itb.ac.id/gdl/view/6532
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