野菜ジュース調製時の還元型及び酸化型ビタミンCの変化

DOI NDLデジタルコレクション Web Site 被引用文献3件 参考文献12件
  • 分部 麻希
    Japan institute of oils & fats, other foods inspection, foundation
  • 村上 千秋
    Japan institute of oils & fats, other foods inspection, foundation
  • 丸山 武紀
    Japan institute of oils & fats, other foods inspection, foundation
  • 新谷 いさお
    Japan institute of oils & fats, other foods inspection, foundation

書誌事項

タイトル別名
  • Changes of Ascorbic Acid and Dehydroascorbic Acid Content during the Process of Vegetable Juice
  • ヤサイ ジュース チョウセイジ ノ カンゲンガタ オヨビ サンカガタ ビタミン C ノ ヘンカ

この論文をさがす

説明

The oxidation of ascorbic acid in vegetable juices during storage was studied.<BR>Various types of vegetable juice were prepared by a household mixer, and the contents of ascorbic acid and dehydroascorbic acid were determined by HPLC with post-column conversion. The change in the ascorbic acid content of a vegetable juice during storage differed according to the kind of vegetable.<BR>The oxidation of ascorbic acid in the green pepper juice could be suppressed by a heat treatment and by pH control. The addition of lemon juice, vinegar and milk also suppressed the decrease of ascorbic acid in the various types of vegetable juices.

収録刊行物

被引用文献 (3)*注記

もっと見る

参考文献 (12)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ