Für die Bestimmung von Ascorbigen

Kürtenacker, H.

doi:10.1007/bf00457609

Cited by 1 publication

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“…The literature reports chromatographic [6,20,23,[48][49][50][51][52][53], spectrometric [22,47], and reactive detection [54,55] methods, to determine the presence of the compound as neat substance and in mixtures. The literature reports chromatographic [6,20,23,[48][49][50][51][52][53], spectrometric [22,47], and reactive detection [54,55] methods, to determine the presence of the compound as neat substance and in mixtures.…”

Section: Analyticsmentioning

confidence: 99%

Ascorbigen – Occurrence, Synthesis, and Analytics

Opietnik¹,

Jaafar²,

Becker³

et al. 2012

MROC

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Ascorbigen (2-C-(3-indolyl)-methyl--L-xylo-hex-3-ulofuranosono-1,4-lactone, 1) is a breakdown product of glucobrassicins found in cruciferous vegetables, such as cabbage, cauliflower, Brussel sprouts, or broccoli, formed by direct C-alkylation of ascorbic acid (vitamin C) by (3-indolyl)-methyl intermediates under physiological conditions. It is a labile compound, and direct synthesis approaches are hampered by the oxidative instability of the indol moiety and ring transformations of the ascorbyl part. The latter have also impeded ascorbigen analytics for decades, and only recently different ascorbigens have been shown to represent mixtures of compounds rather than individual ascorbigen-type compounds. Following a review of pertinent literature, timely aspects of ascorbigen chemistry, including the most recent synthesis approaches and in-depth characterization of the compound, are presented.

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