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| L(+)-Ascorbic Acid |
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Molecular Weight:
176.12
Synonyms:
L-Ascorbic Acid, Vitamin C, L-Threo-2,3,4,5,6-pentahydroxy-1-hexenoic
acid-4-lactone
Chinese Names:
维生素C，抗坏血酸；2,3,4,5,6-五羟基-己烯酸-4-内酯
CAS Registry Number:
50-81-7
Melting Point:
190-192°C
Solubility
333 g/L (20°C)
Description
Sour tasting white powder, Ascorbic acid (Vitamin C) is an
essential nutrient that the human body cannot manufacture
from other compounds.
It is needed for the formation of collagen, the protein that
makes up connective tissue, and is essential to muscles, bones,
cartilage, and blood vessels.
Ascorbic acid is also a good anti-oxidant, preventing damage
from oxygen free radicals.
Uses
Ascorbic acid is added to many foods for its nutritive value,
but is also used extensively as an anti-oxidant, to prevent
flavors and colors from being damaged by oxidation. It is
often used in canned or frozen fruits to prevent the browning
that accompanies oxidation.
While not as powerful an anti-oxidant as sodium bisulfite,
it has a better reputation, by virtue of being a vitamin.
An isomer of ascorbic acid (a molecule with the same number
and type of atoms, but in a different arrangement) called
erythorbic acid is often used as a cheaper anti-oxidant than
ascorbic acid. It has little or no effect as a vitamin, but
it has the same anti-oxidant properties.
To make ascorbic acid soluble in fats, it is reacted with
fatty acids such as palmitic acid to form ascorbyl palmitate,
used to prevent oxidation in fats and oils.
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