Abstract
The effects of penicillin (P) on the oxidation of synthetical L-ascorbic acid (LAA) and vitamin C (C) in the vegetables were studied and the results obtained were summarized as follows:
1.) P (500-200, 000 units) restrained the oxidation of 5, 10 and 50mg% LAA. by 8-27% at 4°C for 7-14 days, 40°C for 1-7hr., and 100°C for 5-60min., while it hardly prevented the oxidation of 100mg% LAA.
2.) The higher the concentration of LAA. solution, the less effective was the preventive action of P on the oxidation.
3.) Penicillamine (SH compound) derived by the decomposition of P was considered as very significant in relation to the restraint of the oxidation of LAA.
4.) The effect of P on theloxidation was hardly seen in the case of C in vegetables.
