Studies on the Stabilities of Ascorbic Acid, Sodium Ascorbate, Erythorbic Acid, and Sodium Erythorbate Solutions in the Presence of Food Components (II)

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  • 食品成分と共存する場合のアスコルビン酸, アスコルビン酸ナトリウム, エリソルビン酸およびエリソルビン酸ナトリウム水溶液の安定性について (第2報)
  • In a Case of Water containing Cu2+
  • Cu2+含有水使用の場合

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In order to study conditions to lengthen the effect of antioxidants, substances mentioned in heading were examined how their stabilities were affected by the food components, in water containing Cu2+ (6.4μg%, 32μg%, 96μg% respectively).<BR>1. Sodium chloride, citric acid, peptone, and sodium dehydroacetate had remarkable stabilizing effect, and glycine, starch, and saccharose had a little, but ethanol and glycerine had scarecely.<BR>2. Ascorbic acid was slightly more stable than erythorbic acid, and they were more stable than their sodium salts.<BR>3. In the presence of glycine, ascorbic acid and erythorbic acid were less stable than their sodium salts.<BR>4. In the presence of sodium chloride, peptone, and glycine, ascorbic acid and erythorbic acid were less stable at their some concentrations than in redistilled water. In the case of their sodium salts, such phenomena were not observed.<BR>5. Depending upon the concentrations of Cu2+, the stabilities of substances mentioned in heading in the presence of food components were different.<BR>On discussing the stabilities of antioxidants, described in the heading these points, should be taken into consideration, otherwise it seems to be impossible to see the whole aspect of phenomena.

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