The Stabilizing Effect of Various Polyphosphates against Oxidation of Ascorbic Acid and Sodium Ascorbate Solutions in the Presence of Copper Ion

Abstract

The effect of six kinds of commercial polyphosphates to oxidation of ascorbic acid and sodium ascorbate (1mM) solutions in the presence of 32μg% Cu^<2+>, was investigated. The stabilizing abilities of these polyphosphates were grouped into three classes, that is, extremely excellent, moderate, and almost ineffective. Consequently, the use of the polyphosphates, sold on the market nowadays, to prevent oxidation of ascorbic acid should be paid attention to these phenomena.