The influence of reducing substances on the oxygen consumption in model solutions.

Abstract

The consumption of oxygen in the solution of sodium sulfite, sodium disulfite, and ascorbic acid in deionized and brewing water was measured. The rate of consumption depended on the pH and buffer capacity of water, the presence of copper, iron or cobalt ions, and on the addition of model oxidizing agents such as potassium dichromate and hydrogen peroxide. Ethanol and maltose reduced the rate of oxygen consumption in sulfite solutions, but increased in the solution of ascorbic acid. Hydrogen peroxide accelerated the conversion of ascorbic acid into yellow and brown pigments, which was followed by their degradation.The consumption of oxygen in the solution of sodium sulfite, sodium disulfite, and ascorbic acid in deionized and brewing water was measured. The rate of consumption depended on the pH and buffer capacity of water, the presence of copper, iron or cobalt ions, and on the addition of model oxidizing agents such as potassium dichromate and hydrogen peroxide. Ethanol and maltose reduced the rate of oxygen consumption in sulfite solutions, but increased in the solution of ascorbic acid. Hydrogen peroxide accelerated the conversion of ascorbic acid into yellow and brown pigments, which was followed by their degradation.

Keywords

• oxygen consumption
• reductone
• Fenton reaction
• dehydroascorbic acid
• hydrogen peroxide
• potassium dichromate
• sodium disulfite
• nonenzymatic browning
• beer