ステビア配糖体溶液の根部浸漬による水耕レタスの味質改善 Improvement of The Taste of Leaf Lettuce Grown Hydroponically by Soaking the Roots in Stevia rebaudiana Glycosides Solutions

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To improve the taste of leaf lettuce (<i>Lacutuca sativa</i> L.) grown hydroponically, an introduction of sweetening chemicals into the plant through the roots was examined. Sweetening chemicals used in this study were steviol glycosides obtained by extracting the leaves of <i>Stevia rebaudiana</i> Bertoni. Glucose molecules were partially combined with the steviol glycoside molecules by an enzymatic procedure with α-glucosyltransferase.<br>Stebioside and rebaudioside-A were more markedly accumulated in lettuce leaves than other steviol glycosides and their introduction ratios, the ratio of the amount of a steviol glycoside contained in the plant to the amount in the volume of solution absorbed by the plant, were 0.15-0.25 and 0.8-0.11, respectively. The steviol glycosides with combined glucoses were hardly incorporated into lettuce leaves. The lettuce leaves, when treated with the steviol glycoside solutions at the concentrations of 0.5% or 1.0%, were shown to be evidently sweet and tasty by the sensory evaluation test.

収録刊行物

  • 植物工場学会誌

    植物工場学会誌 16(1), 16-19, 2004-03-01

    JAPANESE SOCIETY OF AGRICULTURAL, BIOLOGICAL AND ENVIRONMENTAL ENGINEERS AND SCIENTISTS

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各種コード

  • NII論文ID(NAID)
    10012126868
  • NII書誌ID(NCID)
    AN10451761
  • 本文言語コード
    JPN
  • 資料種別
    SHO
  • ISSN
    09186638
  • NDL 記事登録ID
    6875925
  • NDL 雑誌分類
    ZR3(科学技術--生物学--植物)
  • NDL 請求記号
    Z18-3397
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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