Stability of Ascorbic Acid in the Catechin Solution

Catechin용액 중에서 Ascorbic acid의 안정성

  • Kim, Sang Oak (Dept. of Home Economics, Young Nam Technical Junior College)
  • 김상옥 (영남공업전문대학 가정과)
  • Received : 1983.07.30
  • Published : 1983.09.30


This experiment was carried out to investigate the stability of ascorbic acid (AsA) in the mixed solution of AsA and catechin according to the content changes of AsA and catechin under boiling, and for the respective concentration and pH. The loss of AsA was most for 10 minutes of boiling and accelerated by the mixture of catechin, but the loss was less in the high mixture rate than in the low the loss of catechin most for 10 minutes of boiling, also as the concentration of AsA becomes higher but that of cathchin lower, and as that of AsA lower but that of catechin higher, the loss of catechin becomes less moreover in the case of the low content ratio of catechin, the stability of AsA was better in order of the pH 4, pH 5, pH 6, namely as the pH increased, but in the case of the high better in order of the pH 6, pH 5, pH 4, that is as in decreased.