Effect of Vitamin K5on Ascorbic Acid Stability in Orange Juice

摘要

SUMMARYVitamin K5was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K5functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off‐flavor. Vitamin KG was not an effective antimicrobial agen