On the Ascorbic Acid Oxidase in Vegetable

• 矢吹, ユキ

• Yabuki, Yuki

Bibliographic Information

Other Title

• そ菜中のアスコルビン酸酸化酵素について

Abstract

This experiment was carried out to know how act the ascorbic acid oxidase of the vegetables, such as carrot, radish, pumpkin, soybean shoot and cabbage, on the acid. The results were as follows: (1) Ascorbic acid was almost completely decomposed by the action of ascorbic acid oxidase in the water extract of carrot, pumpkin, soybean shoot and cabbage; but not so active in the case of radish extract. (2) In the pure radish mash (Daikon Oroshi), only 20% ascorbic acid in it was destroyed during 2 hrs standing, but the decomposition in the mixture of carrot and radish mash (Momizi Oroshi) was accomplished to the extent of 85-95% in the same time. (3) Addition of KCN and heat treatment could not stop the decomposition of ascorbic acid by the oxidases in the vegetables mentioned above.

9

KJ00000735580

研究報文

Journal

• 研究紀要

  研究紀要 1 (1), 1960-09-30

  Nakamura Gakuen University

Details

• CRID: 1050862036454221696
• NII Article ID: 110000998448
• NII Book ID: AN00075324
• Web Site: https://nakamura-u.repo.nii.ac.jp/records/2247
• Text Lang: ja
• Article Type: departmental bulletin paper
• Data Source:
  • IRDB
  • CiNii Articles