Earticle

초록

영어

This study investigated the heat stability of L-ascorbic acid (AA) in acetic acid solution. To analyze the degradation of AA using high performance liquid chromatography (HPLC), AA was measured at a wavelength of 244 nm in acetic acid and 265 nm in distilled water. During the storage of AA in acetic acid or distilled water at 37℃, degradation of AA was slower in acetic acid than in distilled water. On examining various ratios of AA to acetic acid, the stability of AA at 100℃ for 30 min was the highest when the concentration of acetic acid was 10 times higher than the concentration of AA. After acetic acid was added into AA degraded by heating, the AA is stabilized by reheating. Ultimately, these results indicate that degraded AA is reduced by hydrogen ions dissociated from acetic acid, and the rate of reduction of degraded AA in acetic acid solution is improved with heat processing.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Spectrum of AA and MDHA in distilled water and an acetic acid solution
  Analysis of AA by HPLC
  Changes in the AA content in distilled water and an acetic acid solution
  Heat stability of ascorbic acid in acetic acid solutions
 Results and Discussion
  Comparison of the AA and MDHA spectra in distilled water vs. an acetic acid solution
  Degradation of AA in distilled water and an acetic acid solution
  Maintenance of the stability of ascorbic acid at heat processing by acetic acid 
 References

키워드

저자

• Keun-Il Jang [ Department of Food Science and Technology, Chungbuk National University ]
• Hyeon Gyu Lee [ Department of Food Science and Nutrition, Hanyang University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664