@article{oai:niigata-u.repo.nii.ac.jp:00003632,
 author = {山口, 智子 and 芳賀, しのぶ and 永井, 敬子 and 高村, 仁知 and 的場, 輝佳},
 issue = {11},
 journal = {日本家政学会誌, 日本家政学会誌},
 month = {Nov},
 note = {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.},
 pages = {1241--1247},
 title = {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},
 volume = {49},
 year = {1998}
}