DEGRADATION PRODUCTS FROM ASCORBIC ACID

被引：111

作者：

TATUM, JH

SHAW, PE

BERRY, RE

机构：

[1] Fruit and Vegetable Products Laboratory, Winter Haven

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 01期

关键词：

D O I：

10.1021/jf60161a008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An analytical study was made of degradation products formed when ascorbic acid was heated in aqueous solution. The isolation of 10 furan-type compounds, two lactones, three acids, and 3-hydroxy-2-pyrone is reported. Eight of these compounds were identified as nonenzymic browning products found in dehydrated orange and grapefruit powders. All the compounds were separated by GLC and identified by spectroscopic methods in comparison with authentic samples. © 1969, American Chemical Society. All rights reserved.

引用

页码：38 / &

共 11 条

[1] STORAGE CHANGE - 5-HYDROXYMETHYLFURFURAL IN STORED FOAM-MAT ORANGE POWDERS
BERRY, RE
TATUM, JH
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (06) : 588 - &
[2] COGGIOLA IM, 1963, NATURE, V200, P955
[3] GAUTSCHI F, 1967, J AGR FOOD CHEM, V15, P15, DOI 10.1021/jf60149a010
[4] KAMIYA S, 1959, J AGR CHEM SOC JAPAN, V33, P398
[5] 2-HYDROXYACETYLFURAN
KIPNIS, F
SOLOWAY, H
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[6] LAMDEN MP, 1950, FOOD RES, V15, P79
[7] 2-HYDROXYACETYLFURAN FROM SUGARS
MILLER, RE
CANTOR, SM
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1952, 74 (20) : 5236 - 5237
[8] SHAW PE, 1967, 154 M ACS CHIC
[9] SHAW PHILIP E., 1967, CARBOHYD RES, V5, P266, DOI 10.1016/S0008-6215(00)80500-5
[10] SOME COMPOUNDS FORMED DURING NONENZYMIC BROWNING OF ORANGE POWDER
TATUM, JH
SHAW, PE
BERRY, RE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) : 773 - &

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