Abstract
The investigation was undertaken to study the stability of carotene in the synthetic gastric juice with several amino-acids, proteins, and antioxidants. It showed that carotene was protected against oxidation by the presence of several antioxidants, i.e.butyl-hydroxyanisol, nordihydroguaiaretic acid, propyl-gallate, and ascorbic acid. Asparagine, casein, ovoalbumin, and gliadin were less effective than the antioxidants. Carotene was a little destroyed by the presence of Na-Cu-chlorophyllin, but protected by the simultaneous presence of chlorophyllin and ascorbic acid. Carotene potency does little decrease even in the strong acidity of the gastric juice when used with adequate antioxidants.
