The Mutual Effect of Various Commercial Polyphosphates and of Materials, exist in Foods, against Oxidation of Ascorbic Acid and Sodium Ascorbate Solutions in the Presence of Copper Ion

Abstract

The mutual effects of six kinds of commercial polyphosphates and of materials, exist in foods, to oxidation of ascorbic acid and sodium ascorbate solutions (1 mM) in the presence of 32μg% Cu^<2+>, were investigated. The mutual effects of their coexistence were as follows. That is, better, than the only material in foods, (peptone, glycine), worse, than the only material in foods, (sodium chloride, saccharin sodium), extremely bad (soluble starch, sodium benzoate), slight (sorbitol, sucrose), and the others (sodium glutamate, sodium dehydroacetate).