フレッシュハーブとその熱湯抽出液中のアスコルビン酸含量ならびにアスコルビン酸酸化酵素活性

• 山脇 和樹

  静岡大学農学部

• 森田 典子

  静岡大学農学部

• 村上 公一

  静岡大学農学部付属農場

• 邨田 卓夫

  静岡大学農学部

書誌事項

タイトル別名

• Contents of Ascorbic Acid and Ascorbate Oxidase Activity in Fresh Herbs.

抄録

Ascorbic acid content and activity of ascorbate oxidase in the thirteen kinds of fresh herbs including common thyme, coriander, Florence fennel, hyssop, Italian parsley, lemon balm, oregano, rosemary, sage, salad burnet, spear mint, sweet basil and sweet marjoram were examined. Results were as follows. (1) Fresh leaves of Italian parsley and salad burnet contained nearly 300mg/100g f.w. total ascorbic acid (ascorbic acid and dehydroascorbic acid). Sweet basil contained the least content (67mg/100g) among thirteen herbs. (2) Remarkable differences in relative activity of ascorbate oxidase were found among the fresh herbs. Relatively high ascorbate oxidase activity was found in most herbs except Italian parsley and salad burnet. (3) Nearly 50% of total ascorbic acid in coriander or lemon balm was extracted with boiling water for five minutes, but low level (6.0%-42.3%) of total ascorbic acid was extracted into water in the case of other herbs. More than 90% of total ascorbic acid was found to be remained in an extract and leaves of coriander, Florence fennel, Italian parsley and salad burnet by heat treatment with boiling water, while a 47% of total ascorbic acid was lost by heating in the case of sweet basil.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 40 (9), 636-640, 1993

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390282681383668992
• NII論文ID: 130003968137
• DOI: 10.3136/nskkk1962.40.636
• ISSN: 00290394
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可