INFLUENCE TO VITAMIN C BY OXIDATION BEHAVIOR WITH COMMERCIALLY AVAILABLE SALTS
1. IntroductionAsazuke is a traditional Japanese food which is one of pickle made by salting a vegetable for a night and has been eaten for a long time as a supplying source of vitamin C. In vitamin C, there are reduced type (Ascorbic acid; AsA) and oxidized type (Dehydro acorbic acid; DAsA) ascorbic acids1), in general, raw vegetable richly contains AsA compared with DAsA2). As we efficiently ingest Vitamin C, it is necessary to inhibit oxidation of AsA when Asazuke is made. There are Miyamotos report et al which have carried out on the examination of oxidization behavior of vitamin C, but the study on an influence of the inorganic salts in detail is not found.
Vitamin C Ascorbic acid Ozidation behavior Sodium chloride
Yuka Nakayama Junro Tanii
Research Institute of Salt and Sea Water Science,The Salt Industry Center of Japan, 13-20, Sakawa 4-chome, Odawara-shi Kanagawa 256-0816, Japan
国际会议
9th International Symposium on Salt(第九届世界盐业大会)
北京
英文
1497-1502
2009-09-05（万方平台首次上网日期，不代表论文的发表时间）