Abstract
The reactions of reducing sugars with
bisulphite have been studied at 100 �C and lower temperatures. Reducing sugars
promoted the autoxidation of bisulphite to sulphur and sulphate, the ketoses
being more effective than the aldoses. During the autoxidation the aldoses were
oxidized, in part, to the corresponding aldonic acids. The ketose sugars
reacted more rapidly and extensively than the aldoses, only 32 per cent. of
unchanged fructose being recovered after 8 hr at 100 �C. Oxidation of the
ketoses probably occurred via the osone and gave a complex mixture of keto
acids. Ascorbic acid was converted to dehydroascorbic acid and an unidentified
acid.
The reactions offer possible explanations
for the formation of sulphate and the loss of bisulphite observed during
storage of foods treated with sulphur dioxide. An oxidative mechanism has been
suggested for the inhibition of non-enzymic browning by sulphur dioxide.
Cited by
15 articles.
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