Vitamin C is found in many vegetables and fruit. Its deficiency in the diet causes survy, a fact known very early in history. Various fruits and vegetables can give the daily recommended dose of vitamin C. In this experiment vitamin C is extracted from different fruits and vegetables. These juices are analyzed with

via High Pressure Liquid Chromatography (HPLC). The reverse phase C-18 column is used. UV absorption is used to monitor the Vitamin C content. Since ascorbic acid is stable in acidic pH range a buffer prepared from disodium hydrogen phosphate is used.