Influence of acetic acid solution on heat stability of L-ascorbic acid

초록

This study investigated the heat stability Of L-ascorbic acid (AA) in acetic acid solution. To analyze the degradation of AA using high perfon-nance liquid chromatography (HPLC), AA was measured at a wavelength of 244 nin in acetic acid and 265 nni in distilled water. During the storage of AA in acetic acid or distilled water at 37 degrees C, 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 degrees C for 30min 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.

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