Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomerofascorbic acid (vitamin C).[1] It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.[2] It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[3]
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| Names | |
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| IUPAC name
D-erythro-Hex-2-enono-1,4-lactone | |
| Systematic IUPAC name
(5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one | |
| Other names
D-Araboascorbic acid, Erythorbate, Isoascorbic acid. | |
| Identifiers | |
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3D model (JSmol) |
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| ChEBI | |
| ChemSpider |
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| ECHA InfoCard | 100.001.753 
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| E number | E315 (antioxidants, ...) |
PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C6H8O6 | |
| Molar mass | 176.124 g·mol−1 |
| Density | 0.704 g/cm3 |
| Melting point | 164 to 172 °C (327 to 342 °F; 437 to 445 K) (decomposes) |
| Acidity (pKa) | 2.1 |
| Hazards | |
| NFPA 704 (fire diamond) | |
| Related compounds | |
Other cations |
Calcium erythorbate, sodium erythorbate, potassium erythorbate |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[4] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[5]
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased.
It is also used as a preservative in cured meats and frozen vegetables.[6]
It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.[7][8]
