원문정보
초록
영어
This study investigated the heat stability of L-ascorbic acid (AA) in acetic acid solution. To analyze the degradation of AA using high performance liquid chromatography (HPLC), AA was measured at a wavelength of 244 nm in acetic acid and 265 nm in distilled water. During the storage of AA in acetic acid or distilled water at 37℃, degradation of AA was slower in acetic acid than in distilled water. On examining various ratios of AA to acetic acid, the stability of AA at 100℃ for 30 min was the highest when the concentration of acetic acid was 10 times higher than the concentration of AA. After acetic acid was added into AA degraded by heating, the AA is stabilized by reheating. Ultimately, these results indicate that degraded AA is reduced by hydrogen ions dissociated from acetic acid, and the rate of reduction of degraded AA in acetic acid solution is improved with heat processing.
목차
Introduction
Materials and Methods
Materials
Spectrum of AA and MDHA in distilled water and an acetic acid solution
Analysis of AA by HPLC
Changes in the AA content in distilled water and an acetic acid solution
Heat stability of ascorbic acid in acetic acid solutions
Results and Discussion
Comparison of the AA and MDHA spectra in distilled water vs. an acetic acid solution
Degradation of AA in distilled water and an acetic acid solution
Maintenance of the stability of ascorbic acid at heat processing by acetic acid
References