Looking for a simple assay, i.e. colorimetric, to determine the SA content of food (if one exists). Most methods in literature are HPLC-based and ideally want to avoid this.
Dear Dr. Goggin
For the detection of ascorbic acid, we use the 877 Titrino plus from Metrohm (Germany)
In this particular case from lettuce cell juices after the lettuce has been pressed and the ingredients have been collected as a liquid.
The detection works via titration.
The device is available especially for food and beverage products
I think this should also work for salicylic acid
Hi Oliver, many thanks for your reply. This sounds promising. Could you perhaps explain a little further how it works please?
Kirstie Goggin I think this one will be helpful for you to find out a suitable method.
Article A Review on a Some Analytical Methods for Determination of S...
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