加熱調理におけるサツマイモのアスコルビン酸の安定性 : 貯蔵物と,新物との比較

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/12125
File
Title
加熱調理におけるサツマイモのアスコルビン酸の安定性 : 貯蔵物と,新物との比較
Title Alternative
Remaining Ascorbic Acid in Sweet Potato after Cooking with Heat : Comparison of Preserved Sweet Potato and Fresh Sweet Potato
Author
氏名 藤井 宏融
ヨミ フジイ コウユウ
別名
氏名 中村 友美
ヨミ ナカムラ トモミ
別名
Subject
新物さつまいも = Fresh sweet potato
貯蔵物さつまいも = Preserved sweet potato
L- アスコルビン酸 = L-ascorbic acid
デヒドロアスコルビン酸 = Dehydoroascorbic acid
加熱調理 = Cooking with heat
Abstract

Content of total ascorbic acid (dehydroascorbic acid and L-ascorbic acid) in fresh and preserved sweet potatoes by boiled cooking were compared with the raw sweet potato. By preservation, content of total ascorbic acid in sweet potato were degreased to 75.9%. On heating by boiling water, content of total ascorbic acid in fresh sweet potato were almost the same (108%) as those in the raw potato. On heating by boiling water, contents of total ascorbic acid in preserved sweet potato were decreased to 67.2%. Accordingly, L-ascorbic acid was decomposed to dehydroascorbic acid and the others by presevation(, and dehydroascorbic acid was decomposed by boiling temperature).

Journal Title
広島文化学園短期大学紀要
Volume
49
Spage
17
Epage
20
Published Date
2016-12-28
Publisher
広島文化学園短期大学
ISSN
18846769
NCID
AA12454339
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Set
hbg