Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction
Part I. Browning Reactivities of L-Ascorbic Acid and of Dehydro-L-Ascorbic Acid
1967 年 31 巻 1 号 p. 101-105
詳細
1967 年 31 巻 1 号 p. 101-105
In the presence of oxygen, L-ascorbic acid solution (0.05M) browned more intensely than dehydro-L-ascorbic acid solution (0.05M) during storage for longer period.
The mixed solution of L-ascorbic acid (ASA) and dehydro-L-ascorbic acid (DHA) with the ratio of 1:1 or 1:3 in concentration gave more intense browning than DHA solution during storage at 38°C for about 3 weeks. Essentially the same type of browning was observed in case of the mixture of ASA and DHA with D-glucose. Browning of partially oxidized ASA solution also showed substantially the same results as those mentioned above.
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