The antiscorbutic fraction of lemon juice. X

Abstract

When the sugar of decitrated lemon juice is removed by anaerobic fermentation, the reducing principle and the antiscorbutic factor are not inactivated at an increased rate after autoclaving and storing at a neutral reaction, as they are in the unfermented deeitrated juice on storage. Slightly alkaline solns. of glucose, fructose or invert sugar after being autoclaved also increase the rate of destruction of the reducing principle and vitamin C in decitrated lemon juice. The substance or substances responsible for the inactivation seem to be related to catechol.