Changes of Ascorbic Acid Content in Moyashi (Bean Sprouts) Treated with Sodium Hypochlorite

YAMADA Mariko, HIRANO Keiko, YOSHIDA Tsutomu

doi:10.4327/jsnfs1949.31.261

It is well known that moyashi (bean sprouts) contains a large quantity of ascorbic acid (AsA). Before marketing, however, moyashi is often treated with diluted sodium hypochlorite solution and washed with water at the factories for the sterilization and bleaching. We have investigated AsA content in moyashi treated with sodium hypochlorite (trademarked as antiformin and contains 4 to 6% of available chlorine) comparing to that without treatment.<BR>When moyashi made from black matpe was soaked in 1/500 antiformin solution for 5 to 120 minutes at the laboratory, total AsA content in moyashi decreased to about 85%. On the other hand, total AsA content in moyashi treated at a factory was 76% of that in untreated moyashi.<BR>The decrease of total AsA content in treated moyashi may be caused by exudation of AsA from moyashi into the antiformin solution. As moyashi was automatically stirred during the washing in a factory, a portion of moyashi was broken more and had a broader surface area than that of the laboratory treatment. Therefore, it is probable that more AsA in moyashi of the factory treatment was exudated than that of the laboratory treatment.<BR>At the laboratory treatment, 20% decrease in L-AsA content was observed after the 5 minutes treatment, whereas only slight and gradual decrease of dehydro L-AsA content was observed during the treatment. The model experiment showed that antiformin had the effect as an oxidant of L-AsA. According to these observations, it is concluded that some amounts of L-AsA in moyashi may be quickly oxidized to dehydro L-AsA, and then, they may be gradually exudated into the antiformin solution.

Changes of Ascorbic Acid Content in Moyashi (Bean Sprouts) Treated with Sodium Hypochlorite

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