IDENTIFICATION OF 2 DEGRADATION PRODUCTS FROM AQUEOUS DEHYDROASCORBIC ACID

被引：26

作者：

SAWAMURA, M

TAKEMOTO, K

MATSUZAKI, Y

UKEDA, H

KUSUNOSE, H

机构：

[1] Department of Bioresources Science, Faculty of Agriculture, Kochi University, Nankoku City, Kochi 783

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 05期

关键词：

D O I：

10.1021/jf00041a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The chemical structures of two compounds formed from an L-dehydroascorbic acid (DHA) solution were identified. They were 3,4-dihydroxy-5-methyl-2(5H)-furanone (MW 130), brown color, and 2-furancarboxylic acid (MW 112), colorless. The DHA solution produced a browner color under nonoxidative conditions than under oxidative conditions. The former increased under nonoxidative conditions during storage. The latter consists of explicit white crystals, and its aqueous solution never becomes colored during storage. It overlapped partly with the other brown pigment on a column chromatogram of Toyopearl HW-40F.

引用

页码：1200 / 1203

页数：4

共 16 条

[1] NON-ENZYMIC BROWNING OF LEMON JUICE [J].