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Antioxygenic effects of browning reaction product(BRP) obtained from 2M L-ascorbic acid(AsA) solution by heating at 85C were investigated. BRP obtained from AsA solution(pH 2.30) without pH adjusting showed slightly antioxygenic effect. As heating time increased, powers of antioxygenic activity of BRP did not increase. Retained AsA after heating did not effect antioxygenic activity of AsA solution. After adjusting pH of AsA solution to 2.3, 4.0, 7.0, 9.0 and 11.5 respectively, BRP were obtained from these AsA solution by heating at 85℃ for 15 hrs. Among these BRPs, BRPs of pH 2.3 and 4.0 showed no antioxygenic effect, lower browning degree and higher retained AsA, but had stronger reducing power. While those of pH 7.0, 9.0 and 11.5 had stronger antioxygenic activity, higher browing degree and lower retained AsA, but showed weaker reducing power. After adjusting pH of AsA solution to 7.0, antioxygenic activities of BRP which was obtained from this AsA solution by heating respectively at 85℃ for 0, 3, 5, 10, 15 and 25 hrs increased in proportion to heating time.
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