2024-03-29T05:33:25Z
https://niigata-u.repo.nii.ac.jp/oai
oai:niigata-u.repo.nii.ac.jp:00003632
2022-12-15T03:36:46Z
154:501:502
453:454
Vitamin C Contents of Commercial Fresh and Prepared Vegetables
市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査
市販の生鮮野菜および調理加工済み野菜におけるビタミンC含量の実態調査
山口, 智子
44146
芳賀, しのぶ
44147
永井, 敬子
44148
高村, 仁知
44149
的場, 輝佳
44150
ビタミンC
アスコルビン酸
生鮮野菜
冷凍野菜
惣菜
調理加工済み野菜
Vitamin C
ascorbic acid
fresh vegetables
frozen vegetables
cooked vegetables
prepared vegetables
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.
journal article
日本家政学会
1998-11
application/pdf
日本家政学会誌
11
49
1241
1247
日本家政学会誌
AN10040097
09135227
https://niigata-u.repo.nii.ac.jp/record/3632/files/49(11)_1241-1247.pdf
jpn