Application of ascorbic acid-tert-butyl hydroquinone in liqueur chocolate

• 1、School of food science and technology, Jiangnan University, Wuxi, Jiangsu 214122
• 2、Suzhou Institute of Product Quality Supervision and Inspection, Building B, 1368 Wuzhong Avenue, Suzhou 210037

Abstract：In this paperIn this study, a separable system was firstly established: a polyethylene (PE) film with tert-butyl hydroquinone (TBHQ) was immersed into an aqueous solution containing either ascorbic acid (AA) or dehydrogenated ascorbic acid (DHA). The regeneration of DHA to AA by TBHQ was observed by tracking the antioxidant capacity of aqueous phase and the changes of AA; possible reaction mechanism was proposed. Moreover, it observed a significantly decreased depletion rate of AA compApplication of ascorbic acid-tert-butyl hydroquinone in liqueur chocolateared with the control without adding TBHQ-PE film. Such an effect on the regeneration of DHA to AA was increased with a larger surface area of PE film, and a higher content of TBHQ in the PE film, a prolonged reaction time, and a higher reaction temperature. These results indicated the regenerative effect brought by TBHQ in the AA aqueous solution although TBHQ was insoluble in the AA aqueous solution. An application on liqueur chocolate with the addition of TBHQ into chocolate shell would significantly enhance the antioxidant capacity of AA in its filling.

Keywords： Separable system Regeneration tert-Butyl hydroquinone Ascorbic acid Liqueur chocolate