Effect of 2-Pyrrolidone-5-Carboxylic Acid on Dissolution of Tin from Can:Food Chemical Studies on 2-Pyrrelidone-5-Carboxylic Acid (Part 2)

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Effect of 2-pyrrolidone-5-carboxylic acid (PCA) on tin corrosion in plain tin-plated can model systems were studied. water solutions of PCA, sucrose and L-ascorbic acid (AsA) were packed in cans. Tomato juice sample with and without added PCA were canned similarly. Each test pack was allowed to stand at 37°C for 60 days. Detinning was found remarkable even in the initial stage of storage in the test packs containing PCA alone, with formation of white deposits which are probably composed of PCA and tin. In the case with the test cans containing the tomato juice samples with added PCA, a remarkable detinning phenomenon was observed only after 30 days of storage. Neither sucrose nor AsA had any significant effect on detinning rate under our experimental conditions. It is thus concluded that PCA acting as one of the factors accelerating detinning in a plate can system, have an adverse influence on the storage of canned tomato products.
公益社団法人日本栄養・食糧学会の論文