Abstract
The oxidation of ascorbic acid in vegetable juices during storage was studied.
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.
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.
