The Changes in Vitamins Content in Foods Soaked in the Chlorine Dioxide Solution
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- IMAEDA KAZUO
- Faculty of Pharmaceutical Science, Hoshi University
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- WATANABE TAKAHO
- Faculty of Pharmaceutical Science, Hoshi University
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- CHEN SHUMING
- Faculty of Pharmaceutical Science, Hoshi University
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- LIN CHANGQING
- Faculty of Pharmaceutical Science, Hoshi University
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- YOSHIMURA YOSHIHIRO
- Faculty of Pharmaceutical Science, Hoshi University
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- UCHIYAMA KATSUMI
- Faculty of Pharmaceutical Science, Hoshi University
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- OHSAWA KEIKO
- Faculty of Pharmaceutical Science, Hoshi University
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- OHTANI YOSHIKI
- National Okura Hospital
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- TAMURA KOHEI
- National Okura Hospital
Bibliographic Information
- Other Title
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- 二酸化塩素処理水による食品中のビタミン類の損失
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Description
Twelve sorts of foods were tested to investigate the changes in the contents of ascorbic acid, vitamin B_1 and vitamin B_2 by soaking in 0.5 ppm chlorine dioxide solution. These vitamins in food were extracted with ultrasonic generator for 30 min, and the percentages of the loss of ascorbic acid, vitamin B_1 and vitamin B_2 were determined by the dichlorphenolindophenol method, thiochrome fluorescence method and lumifulavin method, respectively. It was found that there were the loss of 0-5% in the contents of vitamins after soaking for 15 min and 15-30% after 60 min. However, the percentage of the loss induced by the chlorine dioxide solution was less than that induced by 0.5 ppm chlorite, 0.5 ppm hypochlorite and potable water. The existence of Fe^<3+>, Cu^<2+> in the solution had an obvious effect which accelerates the decomposition of ascorbic acid.
Journal
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- Japanese Journal of Toxicology and Environmental Health
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Japanese Journal of Toxicology and Environmental Health 37 (3), 191-196, 1991-06-30
The Pharmaceutical Society of Japan
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Details 詳細情報について
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- CRID
- 1571698602408464000
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- NII Article ID
- 110003641722
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- NII Book ID
- AN00021540
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- ISSN
- 0013273X
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- Text Lang
- ja
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- Data Source
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- CiNii Articles