Chemistry Reference
In-Depth Information
100
175.26
[M-H]
-
115.07
[M-C
2
H
4
O
2
]
-
169.22
[M-OH]
-
%
74.89
89.01
96.92
213.17
86.94
98.99
112.99
212.29
84.93
176.26
105.02
135.17
141.26
143.15
145.22
151.31
159.23
76.89
117.14
131.15
177.27
209.21
214.17
227.32
235.37 243.10
249.46
m/z
91.14
195.25
191.29
219.39
0
80
90
100 110 120 130 140 150 160 170 180 190 200 210 220 230 240 250
m/z
FIGURE 12.4
The mass spectrum of vitamin C.
HISTORICAL NOTE
A published work in 1753 suggested that citrus fruits (limes) contained certain
compounds that could treat scurvy. Scurvy was endemic between the 17th and
19th centuries because of insufficient intake of fruits and vegetables. Today,
we know that Vit C, also known as ascorbic acid, has the ability to cure and
prevent scu r v y.
The Vit C discovery began in the late 16th century when French explor-
ers were saved from effects of scurvy by drinking a tea made from the arbor
tree during long sea voyages. Later, it was noted that lemon juice can prevent
people from getting scurvy and by 1734, it was concluded that people who
did not eat fresh vegetables and greens would get the disease, and all sea-
men were thus provided with citrus fruits. British explorer Cook also supplied
his men with limes during their long voyages in the late 18th century. These
observations led to important breakthroughs in the understanding of scurvy by
conducting experiments on guinea pigs and became one of the first examples
of the use of animal models to study nutritional diseases. The first isolation
of “ascorbic acid” was achieved in 1937 by Svirbely and Szent-Györgyi, who
went on to win the Nobel Prize in Medicine. The first synthesis of Vit C was
achieved by Haworth and Hirst, also resulting in a Nobel Prize in Chemistry in
1937. Mass production of Vit C by Hoffmann-La Roche came 20 years later.
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