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Volatile degradation products of l-dehydroascorbic acid
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|November 24, 1976
Summary
This study identified 15 volatile degradation products of L-dehydroascorbic acid, with 12 being newly reported. Product concentrations varied with pH and temperature, but not significantly with oxygen presence.
Area of Science:
- Chemistry
- Biochemistry
- Food Science
Background:
- L-dehydroascorbic acid is an oxidized form of vitamin C.
- Understanding its degradation is crucial for food stability and nutritional value.
Purpose of the Study:
- To identify and characterize volatile degradation products of L-dehydroascorbic acid.
- To investigate the influence of pH, temperature, and oxygen on degradation product formation.
Main Methods:
- L-dehydroascorbic acid solutions at various pH were heated or stored.
- Volatile products were isolated and identified using gas chromatography, infra-red, and mass spectrometry.
- Authentic compounds were used for spectral and chromatographic comparison.
Main Results:
- Fifteen volatile degradation products were identified, 12 of which are novel.
- The formation of 3-hydroxy-2-pyrone, 2-furancarboxylic acid, 2-furaldehyde, acetic acid, and 2-acetylfuran was pH and temperature-dependent.
- Oxygen presence had minimal impact on the identified degradation products.
Conclusions:
- The study significantly expands the known volatile degradation profile of L-dehydroascorbic acid.
- pH and temperature are key factors controlling the formation of major degradation products.
- Further research can focus on mitigating these degradation pathways in relevant applications.