| 摘要 |
Ascorbic acid esters of formula (I) and their salts are new CH3CH(CH3) CH2CH2CH2CH(CH3) CH2CH2CH2CH(CH3) CH2CH2CH2XCOOY (where X = 1-3C alkylene, Y = L-ascorbic acid residue (a) or D-isoascorbic acid residue (b). 6-O-Phytanoyl-L-ascrobic acid (Ia) is specifically claimed. (I) are prepd. by esterifying L-ascrobic acid or D-iso-ascorbic acid with the approp. acid under acid conditions. (I) have surfactant props.; they form liposomes in water which are more stable towards ionic strength than liposomes based on lecithin and they are also stable towards hydrocarbon chain oxidn. They may be used as antioxidants for oxidn. sensitive foodstuffs, esp. foods having a high water content. (I) form a lamellar liq. crystalline phase in water which will spread as biomolecular layers on the surfaces of hydrophilic foods to give a film which gives a very efficient protection against oxidn. |
