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| pKa = 2.1
| pKa = 2.1
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|Section3={{Chembox Hazards}}
|Section3={{Chembox Hazards
| NFPA-H = 1
| NFPA-H = 1
| NFPA-F = 1
| NFPA-F = 1
| NFPA-R = 0
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Revision as of 03:19, 5 January 2015

Erythorbic acid
Names
IUPAC name
(5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
Other names
D-Araboascorbic acid, Erythorbate, Isoascorbic acid, E315
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.001.753 Edit this at Wikidata
E number E315 (antioxidants, ...)
UNII
  • InChI=1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1 checkY
    Key: CIWBSHSKHKDKBQ-DUZGATOHSA-N checkY
  • InChI=1/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1
    Key: CIWBSHSKHKDKBQ-DUZGATOHBV
  • OC=1[C@H](OC(=O)C=1O)[C@H](O)CO
Properties
C6H8O6
Molar mass 176.124 g·mol−1
Density 0.704 g/cm3
Melting point 164 to 172 °C (327 to 342 °F; 437 to 445 K)
Acidity (pKa) 2.1
Hazards
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C).[1] It is a natural product, a vegetable-derived food additive produced from sucrose. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[2]

Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[3] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[4]

Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased.

It is also used as a preservative in cured meats and frozen vegetables.[5]

See also

References

  1. ^ Erythorbic acid and its sodium salt Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.
  2. ^ Current EU approved additives and their E Numbers, Food Standards Agency
  3. ^ Sauberlich, HE; Tamura T; Craig CB; Freeberg LE; Liu T (September 1996). "Effects of erythorbic acid on vitamin C metabolism in young women". American Journal of Clinical Nutrition. 64 (3): pp. 336–46. PMID 8780343. {{cite journal}}: |pages= has extra text (help)
  4. ^ Fidler, MC; Davidsson L; Zeder C; Hurrell RF (January 2004). "Erythorbic acid is a potent enhancer of nonheme-iron absorption". American Journal of Clinical Nutrition. 79 (1): 99–102. PMID 14684404.
  5. ^ Hui YH (2006). Handbook of Food Science, Technology and Engineering. CRC Press. pp. 83–32. ISBN 0-8493-9848-7.
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