苺の利用に関する研究 (第4報) : ジャム中のアスコンビン酸保存法

概要

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The synthetic ascorbic acid added to the fortified jam decreased considerably in a short time, but next very slowly, and half of it still remained after one year. The natural ascorbic acid in the ordinary jam also decreased in the same manner. In order to prevent the remarkable decrease, thiourea, alum, and citric acid were separately added to the jam, but only the first and second compound were somewhat effective.It is presumable that the remarkable decrease is not caused by copper and tin ions which dissolve out from pot, but by the spontaneous oxidation of ascorbic acid. This fact was ascertained by the experiment, in which those ions had been added to the jam.Vitamin K_3 which was used as an antiseptic for jam could not particularly prevent the oxidation of ascorbic acid.
公益社団法人日本生物工学会の論文
1957-01-15