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논문 기본 정보

자료유형
학술저널
저자정보
Keum-Il Jang (Chungbuk National University) Hyeon Gyu Lee (Hanyang University)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 17. no 3
발행연도
2008.6
수록면
637 - 641 (5page)

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초록· 키워드

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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
Results and Discussion
Acknowledgments
References

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