Determinación de vitamina C en muestras biológicas por Espectrofotometría

The video explores the determination of vitamin C in biological samples using spectrophotometry. Various fruits and vegetables like mandarin, guava, paprika, and orange are compared. Methodology involves sample extraction with oxalic acid, filtration, calibration curve creation with known vitamin C concentrations, addition of reagents, absorbance measurement, and concentration calculation. Factors like sample ripeness and pH impact oxidation. Absorbance readings are done with a spectrophotometer to reveal the vitamin C content. A blank is used for calibration, and dilutions may be necessary for accuracy. The video ends with constructing the calibration curve, obtaining a line equation, and calculating vitamin C concentrations in the extracts.

Methodology

• Use citrus and non-citrus samples for comparison
• Extract samples using oxalic acid
• Filter samples to separate solid material
• Create a calibration curve using known concentrations of vitamin C
• Add reagents (orton, tranquiline, sodium district, sodium hydroxide) to samples
• Measure absorbance using a spectrophotometer
• Calculate the concentration of vitamin C in the samples
• Dilute solutions if needed for accurate readings
• Construct calibration curve, obtain line equation, and calculate vitamin C concentration

Speakers

• Not specified in the subtitles.