Impact of the condition of storage of tartaric acid solutions on the production and stability of glyoxylic acid

被引：54

作者：

Clark, Andrew C. ^{[1
]}

Prenzler, Paul D. ^{[1
]}

Scollary, Geoffrey R. ^{[1
]}

机构：

[1] Charles Sturt Univ, Natl Wine & Grape Ind Ctr, Sch Wine & Food Sci, Wagga Wagga, NSW 2678, Australia

来源：

FOOD CHEMISTRY | 2007年 / 102卷 / 03期

关键词：

glyoxylic acid; tartaric acid; copper; iron; oxidation; hydrogen peroxide; Fenton chemistry; photodegradation; wine;

D O I：

10.1016/j.foodchem.2006.06.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The production and stability of glyoxylic acid was followed during the storage of tartaric acid solutions under various conditions. The solutions were prepared both with and without ethanol. Quantification of glyoxylic acid and other oxidation products, including hydrogen peroxide and formic acid, were performed using ion exclusion chromatography. Glyoxylic acid was only detected in tartaric acid samples that had been stored outdoors and sunlight was identified as the critical component of outdoor storage that allowed its formation. The hydrogen peroxide and glyoxylic acid generated under these conditions were of limited stability due to their reaction with each other to produce formic acid. The concentration of the glyoxylic acid was greatly increased when ethanol was omitted from the sample matrix. Copper(II) enhanced the stability of glyoxylic acid but slowed its production. The reaction pathway responsible for the sunlight-induced production and subsequent stability of glyoxylic acid is discussed. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：905 / 916

页数：12

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