書誌事項
- タイトル別名
-
- Vitamin C Contents of Commercial Fresh and Prepared Vegetables.
- シハン ノ セイセン ヤサイ オヨビ チョウリ カコウ ズミ ヤサイ ニ オケ
この論文をさがす
抄録
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was investigated. Ascorbic acid and apparent oxidized vitamin C (dehydroascorbic and diketogulonic acids) were separately determined by HPLC after derivatization with 2, 4-dinitrophenylhydrazine. Of the twelve fresh vegetables tested, the ascorbic acid content was the highest in green pepper (123.7 mg/100 g) and the lowest in onion (2.4 mg/100 g). More than 90 % of the apparent total vitamin C in fresh vegetables was ascorbic acid. The ascorbic acid and apparent total vitamin C contents of each frozen vegetable were lower than those of the equivalent fresh vegetable, except for pumpkin. For the cooked vegetables, the ascorbic acid content was lower than that for each fresh vegetable. The percentages of apparent oxidized vitamin C (averaged for all the vegetables tested) were 6.8, 27.3 and 56.8% for the fresh, frozen and cooked vegetables, respectively.
収録刊行物
-
- 日本家政学会誌
-
日本家政学会誌 49 (11), 1241-1247, 1998
一般社団法人 日本家政学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282681309985920
-
- NII論文ID
- 110003168487
- 10020024774
-
- NII書誌ID
- AN10040097
-
- ISSN
- 18820352
- 09135227
-
- HANDLE
- 10191/8567
-
- NDL書誌ID
- 4604348
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- IRDB
- NDL
- NDL-Digital
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可