Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Studies on the Utilization of Ascorbic Acid in Processed Foods.(Part 1)
Reaction between Ascorbic Acid and Dyes
Sadaichi Nakamura
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1958 Volume 11 Issue 3 Pages 130-133

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Abstract
The effect of ascorbic acid on the decoloration of various dye solutions was studied. Results are as follows;
(1) The rate of decoloration of dye solutions increased as the reaction period was prolonged.
(2) The rate of decoloration was increased, with the increwie of ascorbic acid concentration, but not in proportion to that concentration.
(3) The decomposition of dye solutions was affected by light in the experimental conditions.
(4) There was no obvious change on the colors, when the ethylendiaminetetraacetate known as inhibitor for the oxidation of ascorbic acid, was added to the mixture, and similar results were obtained, when dehydroascorbic acid was used instead of ascorbic acid in the reaction mixtures. From these results, it was assumed that the decoloration was due to the oxidation of ascorbic acid to dehydroascorbic acid.
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© Japanese Society of Nutrition and Food Science
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