Abstract
The decomposition ratio of dehydro-l-ascorbic acid (DAA) increased with the increase of the duration of its boiling at every pH (1.0-8.2), and the decomposition of it was especially remarkable in the case of its boiling for 10 minutes at pH 6.4-8.2.
Thiourea, NaCl, and thiamine prevented the decomposition of DAA in pure solution during boiling, while could not this in cabbage.Cane sugar and pyridoxine had no perceptible effect upon the decomposition, while the solution of egg albumen and cystine accelerated it.
