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アイテム
そ菜中のアスコルビン酸酸化酵素について
https://nakamura-u.repo.nii.ac.jp/records/2247
https://nakamura-u.repo.nii.ac.jp/records/22473615f69d-e590-4da2-a369-c6eba9258b6c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000735580.pdf (306.3 kB)
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| アイテムタイプ | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2017-03-14 | |||||
| タイトル | ||||||
| タイトル | そ菜中のアスコルビン酸酸化酵素について | |||||
| タイトル | ||||||
| タイトル | On the Ascorbic Acid Oxidase in Vegetable | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 雑誌書誌ID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00075324 | |||||
| 著者 |
矢吹, ユキ
× 矢吹, ユキ× Yabuki, Yuki |
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| 著者所属(日) | ||||||
| 値 | 中村栄養短期大学 | |||||
| 記事種別(日) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 研究報文 | |||||
| 抄録(英) | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 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. | |||||
| 書誌情報 |
研究紀要 巻 1, 号 1, 発行日 1960-09-30 |
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| 表示順 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 9 | |||||
| アクセション番号 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | KJ00000735580 | |||||
