文章基本信息

标题：ポリ燐酸塩 (特にヘキサメタ燐酸ソーダ) によるl-アスコルビン酸の安定性について
本地全文：下载
作者：花田信次郎 ; 横尾良夫 ; 鈴木円三等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1958
卷号：11
期号：6
页码：306-307
DOI：10.4327/jsnfs1949.11.306
语种：Japanese
出版社：Japanese Society of Nutrition and Food Science
摘要：
The effect of poly-phosphates as a preservative for l -ascorbic acid was examined. Sodium hexametaphosphate had somewhat superior preservative effect to metaphospharic acid for l-ascorbic acid solution. This effect was especially increased below pH 3.5 and the most effective range of this was found to be 50-400mg % in l-ascorbic acid solution.