Though ascorbic acid is the main constituent of vitamin C, its oxidized form, dehydroascorbic acid is also biologically active. Both the forms are unstable and a number of extractant are used depending upon the pH of the sample and concentration of ascorbic acid. Besides metaphosphoric acid and oxalate, others like citric acid, distilled water, acetonitrile, formic acid, orthophosphoric acid etc are reported for extraction of ascorbic acid. However, metaphosphoric acid had been reported to give desired stability over a wide range of samples.
The following article may be worth reading:
http://authors.library.caltech.edu/11677/1/BORjbc37a.pdf
The benefit of using methaphosphoric acid or oxaloacetic acid in determing ascorbic acid quantitatively in fruits is to maintain and prevent the oxidation of vitamin C
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