Stability of Ascorbic Acid in the Solutions of Sugars and Amino Acids

당질과 아미노산이 Ascorbic Acid 의 안정도에 미치는 영향

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.