[논문]Influence of Acetic Acid Solution on Heat Stability of L-Ascorbic Acid

Jang, Keum-Il; Lee, Hyeon-Gyu

Influence of Acetic Acid Solution on Heat Stability of L-Ascorbic Acid 원문보기

Food science and biotechnology, v.17 no.3, 2008년, pp.637 - 641

Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) , Lee, Hyeon-Gyu (Department of Food Science and Nutrition, Hanyang University)

Abstract ▼ AI-Helper

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 $37^{\circ}C$, 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 $100^{\circ}C$ 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.

주제어

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문제 정의

A mild organic acid such as acetic acid can serve as a reducing agent and supply MDHA and DHA with free hydrogen ions. The aim of this study was to investigate the influence of acetic acid on AA degradation during heating in aqueous solution.

제안 방법

Each of the AA samples was heated for 10, 20, or 30 min at 100℃, and changes in the AA content for each ratio were measured by HPLC. In the second method, to analyze the heat stability of total AA after the addition of an acetic acid solution to a heated AA solution with time, 10 mg AA was dissolved in 100 mL distilled water; 9 mL AA solutions were then transfened into 3 test tubes, and the test tubes were heated for 10, 20, or 30 min at 100℃. Then, 1 mL of l%(v/v) acetic acid solution was added to the test tubes, and each te_아tube was heated again for 10 min at 100℃.
Spectrum of AA and MDHA in distilled water and an acetic acid solution To analyze changes in the AA and MDHA contents by high performance liquid chromatography (HPLC), each spectrum of AA and MDHA was examined in distilled water and a 0.25% acetic acid solution using a spectrophotometer (UV-1650PC; Shimadzu, Kyoto, Japan). First, 10 mg of AA and MDHA were dissolved in 100 mL samples of distilled water and a 0.

성능/효과

In conclusion, AA is easily oxidized into the degraded AA as MDHA andDHA by, for example, heat and oxygen, in food processing and decomposes into biologically inactive comp_댱unds such as 2, 3-diketo-L-gulonic acid, oxalic acid, L-threonic acid, L-xylonic acid, and L-lyxonic acid (1, 5, 8). In vivo MDHA and DHA are readily taken up by eiythrocytes and other cells and reduced to AA, the active form of vitamin C, but if AA, MDHA, and DHA as active form of vitamin C are completely degraded to inactive forms, then it is never reduced to AA (20, 24, 25).

후속연구

The natural mild organic acids contained in food and the addition of mild organic acids such as acetic acid should maintain the stability of AA in food, and because the dissociation of hydrogen ions from acetic acid is stimulated by heating, the stability of AA in food processing can be further stabilized. Ultimately, we hope that our findings will increase the availability of the biologically active form of vitamin C in food industry.

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