The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions.
The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions.
复制标题
抗坏血酸在食品的 pH 范围和更多酸性溶液中的厌氧分解。
DOI：
10.1002/jsfa.2740221011
复制
发表时间：
1971
期刊：
影响因子：
--
通讯作者：
B. Kennett
中科院分区：
文献类型：
--
作者：
F. Huelin;I. M. Coggiola;G. S. Sidhu;B. Kennett
在pH <0 ~ 6范围内测定了抗坏血酸的厌氧分解速率和糠醛的产率。其他分解产物为未鉴定的还原物质和2，5-二氢2-糠酸。区分了三个反应：涉及未离子化抗坏血酸并由氢离子催化的反应，以糠醛为主要产物;涉及未离子化形式和单价抗坏血酸根离子的反应，最佳pH值接近pK 1（4.2）;和由果糖促进的反应，特别是在较高的pH值下，讨论了最后两个反应的可能产物。
The rates of anaerobic decomposition of ascorbic acid and the yields of furfural were measured from pH <0 to pH 6. Other products of decomposition were an unidentified reducing substance and 2,5-dihydra 2-furoic acid. Three reactions were distinguished: a reaction involving unionised ascorbic acid and catalysed by hydrogen ions, with furfural as the major product; a reaction involving both the unionised form and the monovalent ascorbate ion with an optimum pH near pK1 (4.2); and a reaction promoted by fructose, particularly at higher pH, The possible products of the last two reactions are discussed.