• Title/Summary/Keyword: ascorbic acid

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Study on the Stability of Ascorbic acid in several Antacid Preparations (분말성제제(粉末性製劑)의 안정성(安定性)에 관(關)한 연구(硏究) -수종제산제중(數種制酸劑中)의 Ascorbic acid의 안정성(安定性)에 관(關)한 연구(硏究)-)

  • Shin, Sang-Chul;Lee, Min-Hwa;Woo, Chong-Hak
    • Journal of Pharmaceutical Investigation
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    • v.3 no.1_2
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    • pp.34-50
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    • 1973
  • There are many reports on the stability of drugs in powders and tablets. The stabilities of ascorbic acid in the antacid preparations, such as calcium carbonate, magnesium carbonate, magnesium trisilicate, magnesium alumino silicate, and dried aluminum hydroxide gel under various humidities were examined. From the result of the experiment, it was assumed that the concentration of ascorbic acid, the amount of water-vapor sorption, and the physical character of the antacid ingredients were the main factors, influencing the degradation of ascorbic acid. The ascorbic acid, mixed with carbonates, such as calcium carbonate, was degradaded rapidly, while the preparation with dried aluminum hydroxide gel was slightly degraded after 10 days. A 2% ascorbic acid in the prepation was rapidly degraded than 10% ascorbic acid in the preparation.

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Stability of Ascorbic Acid in the Solutions of Sugars and Amino Acids (당질과 아미노산이 Ascorbic Acid 의 안정도에 미치는 영향)

  • Hwang, Hee-Za
    • Journal of Nutrition and Health
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    • v.15 no.1
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    • pp.22-29
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    • 1982
  • As sugar and amino acid were added to the ascorbic acid solution the content of ascorbic acid was quantitatively determined by 2, 4-dinitrophenyl hydrazine method. The residual ascorbic acid was shown to increase slightly when sorbose, rhamnose or mannose was added to the ascorbic acid solution whereas residual ascorbic acid was shown to decrease in time to the addition of other sugars. The effects of amino acid to the ascorbic acid solution were found that monoamino-mono, or dicarboxylic acids and aromatic amino acids increased the residual ascorbic acidity whereas diamino-monocarboxylic acids and sulfur containing amino acids decreased the residual ascorbic acidity.

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Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties

  • Chung, Hai-Jung
    • Preventive Nutrition and Food Science
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    • v.9 no.1
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    • pp.1-6
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    • 2004
  • Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

Studies on the Effect of Spices and Flavoring on Ascorbic Acid content (조미료(調味料) 및 향신료(香辛料)가 Ascorbic acid에 미치는 조리화학적(調理化學的) 연구(硏究))

  • Hwang, Hee-Za
    • Journal of Nutrition and Health
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    • v.7 no.1
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    • pp.37-43
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    • 1974
  • The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.

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Studies on Extending the Shelf-life of Refrigerated Chickin II. Effects of Potassium Sorbate and/or Ascorbic Acid Dip on Microbial and Sensory Quality of Refrigerated Chicken (냉장 닭고기의 저장성 연장에 관한 연구 II. Potassium Sorbate와 Ascorbic Acid 처리가 닭고기의 미생물 및 관능적 품질에 미치는 영향)

  • 유익종
    • Korean Journal of Poultry Science
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    • v.17 no.3
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    • pp.193-202
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    • 1990
  • Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on shelf-life of physicochemical quality of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the physicochemical changes between 1% ascorbic acid dipped chicken pairs and untreated chicken parts. 1% ascorbic acid dip retarded lipid oxidation slightly. 7.5% potassium sorbate dip reduced dip loss, inhibited the decrease of water holding capacity and retarded lipid oxidation and protein deterioration. Compared with 7.5% potassium sorbate dip alone, dual treatment of 7.5% potassium sorbate and 1% ascorbic acid showed no significant difference in the physicochemical quality such an pH, drip loss, water holding capacity, shear force value and volatile basic nitrogen cotents while lipid oxidation was retarded more effectively. Reduction in relative contents of linoleic acid in dual treated chicken was significantly retarded.

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Effect of Cholesterol in Liposome on the Stabilization of Encapsulated Ascorbic Acid (리포솜 내의 콜레스테롤 함량이 Ascorbic Acid의 안정성에 미치는 영향)

  • Rhim, Chae-Hwan;Lee, Yu-Weon;Lee, Sang-Chun;Lee, Seung-Cheol
    • Applied Biological Chemistry
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    • v.42 no.3
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    • pp.205-209
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    • 1999
  • Cholesterol plays an important role in various physiological responses and membrane stability. To investigate the effect of cholesterol in liposome on the stability of encapsulated ascorbic acid, the physico-chemical experiments using various amounts of cholesterol-containing liposomes were performed. The encapsulation efficiency of ascorbic acid was decreased with increasing cholesterol content in liposome, whereas size of liposome was increased. Furthermore, the stability of encapsulated ascorbic acid was increased with increasing the content of cholesterol. The stability was not affected by pH. Encapsulated ascorbic acid in liposome stored at $37^{\circ}C$ was rapidly oxidized compared to those stored at $4^{\circ}C$. These results suggest that cholesterol in liposome affects largely to the stability of encapsulated ascorbic acid.

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Effect of Ascorbic Acid on the Activities of Ethanol Metabolizing Enzymes (Ascorbic acid가 에탄올 대사효소에 미치는 영향)

  • Kim Yong-Sik
    • The Korean Journal of Pharmacology
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    • v.20 no.1
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    • pp.47-54
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    • 1984
  • Effect of ascorbic acid on various hepatic ethanol metabolizing enzymes including alcohol dehydrogenase(ADH), the microsomal . ethanol oxidizing system(MEOS), and catalase was quantitatively evaluated in liver microsomal and cytosolic preparation from Sprague-Dowley rats. In present study, ADH activities were no changed significantly by ascorbic acid. The MEOS activity, dependent on NADPH and $O_2$, was affected by azide (inhibitor of catalase) or exogenous catalase. In the presence of ascorbic acid, ethanol oxidation by rat liver microsomal preparation reacted with NADPH-generating system was increased by up to 22.5%, but decreased when liver microsome was reacted with $H_2O_2$ generated by xanthine and xanthine oxidase. Increase in the activity of the MEOS in the presence of ascorbic acid was greater in liver microsomal preparation pretreated with azide. Also ascorbic acid oxidized ethanol nonenzymatically. This ethanol oxidation induced by ascorbic acid was inhibited by OH radical scavengers (thiourea, sodium benzoate), but was not much affected by superoxide dismutase. From these results it was suggested that ascorbic acidcould interact directly with the MEOS, then promote the oxidation of ethanol. And, to some extent, ${\cdot}OH$-radicals or other radicals generated during the spontaneous autooxidation of ascorbic acid may be responsible for the production of acetaldehyde from ethanol.

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Ascorbic acid increases demethylation in somatic cell nuclear transfer embryos of the pig (Sus scrofa)

  • Zhao, Minghui;Hur, Tai-Young;No, Jingu;Nam, Yoonseok;Kim, Hyeunkyu;Im, Gi-Sun;Lee, Seunghoon
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.7
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    • pp.944-949
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    • 2017
  • Objective: Investigated the effect and mechanism of ascorbic acid on the development of porcine embryos produced by somatic cell nuclear transfer (SCNT). Methods: Porcine embryos were produced by SCNT and cultured in the presence or absence of ascorbic acid. Ten-eleven translocation 3 (TET3) in oocytes was knocked down by siRNA injection. After ascorbic acid treatment, reprogramming genes were analyzed by realtime reverse transcription-polymerase chain reaction (RT-PCR). Furthermore, relative 5-methylcytosine and 5-hydroxymethylcytosine content in pronucleus were detected by realtime PCR. Results: Ascorbic acid significantly increased the development of porcine embryos produced by SCNT. After SCNT, transcript levels of reprogramming genes, Pou5f1, Sox2, and Klf were significantly increased in blastocysts. Furthermore, ascorbic acid reduced 5-methylcytosine content in pronuclear embryos compared with the control group. Knock down of TET3 in porcine oocytes significantly prevents the demethylation of somatic cell nucleus after SCNT, even if in the presence of ascorbic acid. Conclusion: Ascorbic acid enhanced the development of porcine SCNT embryos via the increased TET3 mediated demethylation of somatic nucleus.

Effects of Ultrasound and Ascorbic acid Cotreatment on Browning of Fresh-cut 'Tsugaru' Apples (초음파 및 Ascorbic acid 병용처리가 신선절단 '쓰가루' 사과의 갈변에 미치는 영향)

  • Cho, Jeong-Seok;Jeong, Moon-Cheol;Moon, Kwang-Deog
    • Korean Journal of Food Preservation
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    • v.19 no.3
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    • pp.323-327
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    • 2012
  • The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag ($20{\times}15$ cm) and were stored at $10^{\circ}C$ for eight days. The AA+US treated samples showed high $L^*$ and low $a^*$, $b^*$ values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

Studies on Extending the Shelf-life of Refrigerated Chicken 1. Effects of Potassium Sorbate and/or Ascorbic Acid Dip on Microbial and Sensory Quality of Refrigerated Chicken (냉장 닭고기의 저장성 연장에 관한 연구 1. Potassium Sorbate와 Ascorbic Acid 처리가 닭고기의 미생물 및 관능적 품질에 미치는 영향)

  • 유익종
    • Korean Journal of Poultry Science
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    • v.17 no.2
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    • pp.115-122
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    • 1990
  • Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on she]f-life of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the microbial growth between 1% ascorbic acid dipped chicken parts and untreated chicken parts. Off-odor developed after 8 days storage and bacterial spoilage was occurred after 12 days storage. 7.5% potassium sorbate dip significantly retarded mesophilic and psychrotrophic counts compared with untreated, markedly reduced growth rate of Enterobacteriaceae. Fecal coliforms were not detected and bacterial spoilage was not occurred until 21 days storage. off-odor developed after 19 days storage and color was not significantly deteriorated until 21 days storage. Additional effect of 7.5% potassium sorbate and 1% ascorbic acid dip was found on retarded mesophilic, psychrotrophic and Enterobacteriaceae counts compared with 7.5% potassium sorbate dip alone. Bacterial spoilage was not occurred until 21 days storage. off-odor developed after 21 days storage and color was not significantly deteriorated until 21 dayss storage.

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