The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants
作者:
F. C. Hooper,
A. D. Ayres,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1950)
卷期:
Volume 1,
issue 1
页码: 5-8
ISSN:0022-5142
年代: 1950
DOI:10.1002/jsfa.2740010104
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractThe ascorbic acid in black currants is remarkably stable. It has been found that this fruit contains substances which inhibit the oxidation of ascorbic acid by the enzyme systems of Bramley apples. Partial separation of the active substance into two main fractions has been achieved. The one is associated with the anthocyanin pigments, and the other is associated with the yellow flavanone pigments which resemble “vitaminP
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