Changes of Ascorbic Acid and Dehydroascorbic Acid Content during the Process of Vegetable Juice

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  • Wakebe Maki
    Japan institute of oils & fats, other foods inspection, foundation
  • Murakami Chiaki
    Japan institute of oils & fats, other foods inspection, foundation
  • Maruyama Takenori
    Japan institute of oils & fats, other foods inspection, foundation
  • Niiya Isao
    Japan institute of oils & fats, other foods inspection, foundation

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Other Title
  • 野菜ジュース調製時の還元型及び酸化型ビタミンCの変化
  • ヤサイ ジュース チョウセイジ ノ カンゲンガタ オヨビ サンカガタ ビタミン C ノ ヘンカ

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The oxidation of ascorbic acid in vegetable juices during storage was studied.<BR>Various types of vegetable juice were prepared by a household mixer, and the contents of ascorbic acid and dehydroascorbic acid were determined by HPLC with post-column conversion. The change in the ascorbic acid content of a vegetable juice during storage differed according to the kind of vegetable.<BR>The oxidation of ascorbic acid in the green pepper juice could be suppressed by a heat treatment and by pH control. The addition of lemon juice, vinegar and milk also suppressed the decrease of ascorbic acid in the various types of vegetable juices.

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