食品中のビタミンUおよび酸加水分解による変化

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  • 食品中のビタミン U および酸加水分解による変化(B. 生活科学)
  • ショクヒンチュウ ノ ビタミン U オヨビ サン カスイ ブンカイ ニ ヨル
  • Analyses of Vitamin U in Some Foods and Methionine Derivatives after Hydrochloric Acid Hydrolyses (B. LIVING SCIENCE)

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Analyses of vitamin U and methionine in water-extracts and HCl-hydrolysates of vegetables were carried out by cation-exchange high performance liquid chromatography. The water-extracts of the brassica vegetables contained much vitamin U than methionine, though the same vegetable samples hydrolyzed with HCl contained much more methionine than vitamin U. To elucidate the decomposition of vitamin U during the HCl-hydrolyses, standard vitamin U were treated in some HCl-hydrolysis conditions as a model experiment. About 40% of vitamin U were remained and several methionine derivatives were obtained after the HCl-hydrolysis.

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