Stability of L-Ascorbyl-2-O-.ALPHA.-Glucoside and L-Ascorbyl-2-Phosphate Mg.

DOI JASI Web Site 2 Citations 13 References

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Other Title
  • アスコルビン酸‐２‐グルコシドおよびアスコルビン酸‐２‐リン酸の安定性
  • アスコルビン酸-2-グルコシドおよびアスコルビン酸-2-リン酸の安定性
  • アスコルビンサン 2 グルコシド オヨビ アスコルビンサン 2 リンサン ノ

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Description

Aqueous solution (pH 4, 7 and 9), formulated diet, and minced mackerel supplemented with L-ascorbic acid (AA), L-ascorbyl-2-O-α-glucoside (AA-2G) or L-ascorbyl-2-phosphate Mg (AA-2P) were prepared and stored at 5, 23 or 37°C for 3-30 days. These materials were sampled periodically and the concentrations of AA, AA-2G, and AA-2P were determined by high performance liquid chromatography to estimate the stability of these compounds under storage. AA-2G and AA-2P were stable under all conditions of pH and temperature, while AA was unstable in aqueous solution and in the formulated diet. The stability of AA decreased as pH and temperature increased. The stability of AA-2G, AA-2P, and AA in minced mackerel decreased as temperature increased.

Journal

  • Aquaculture Science

    Aquaculture Science 44 (3), 369-373, 1996

    Japanese Society for Aquaculture Science

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