Food additives and vitamins
Bruno, C.; De Cicco, A.; Figliuzzi, E.
Acta Vitaminologica et Enzymologica 28(1-4): 61-66
1974
ISSN/ISBN: 0300-8924 PMID: 4480155 Document Number: 74373
The effect of the addition of various food preservatives to pure solutions of vitamins was measured. Samplex were examined after 15, 30 and 45 days' storage. Thiamin lost in the presence of sodium nitrate was just under 25% in 45 days at room temperature and 80% at 55 deg C; for sodium nitrite the corresponding figures were just over 25% and just over 90%. Riboflavin in the presence of sodium nitrate or nitrite lost little activity after 45 days at room temperature; after 30 days at 55 deg C it had lost almost all activity whether stored alone or in the presence of nitrate or nitrite and in the presence of sodium citrate at room temperature it had lost 50% of its activity after 45 days. Ascorbic acid lost all activity by 15 days when stored alone at room temperature; in the presence of sodium sulphite it still had over 50% of its activity at 45 days.