A study on the formation and stability of ascorbigen in an aqueous system

被引：21

作者：

Hrncirík, K ^{[1
]}

Valusek, J ^{[1
]}

Velísek, J ^{[1
]}

机构：

[1] Inst Chem Technol, Dept Food Chem & Anal, CR-16628 Prague, Czech Republic

来源：

FOOD CHEMISTRY | 1998年 / 63卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(98)00016-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ascorbigen, one of the most important indole derivatives of Brassica vegetables, is formed by an enzymatic degradation of indole glucosinolate glucobrassicin followed by a subsequent spontaneous reaction between indole-3-carbinol and L-ascorbic acid. Experiments, carried out in model solutions simulating in vitro conditions during vegetable processing, indicated the increasing rate of ascorbigen formation with decreasing pH of solution. Ascorbigen was shown to be very labile at higher temperatures and its enhanced stability in acidic medium was evident. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：349 / 355

页数：7

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