食品の酸度・アルカリ度の測定

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/442
ファイル
タイトル
食品の酸度・アルカリ度の測定
別タイトル
Determination of Acidity and Alkalinity of Food Materials
著者
氏名 三浦 芳助
ヨミ ミウラ ヨシスケ
別名 MIURA Yoshisuke
氏名 福永 祐子
ヨミ フクナガ ユウコ
別名 FUKUNAGA Yuko
氏名 瀧川 裕里子
ヨミ タキガワ ユリコ
別名 TAKIGAWA Yuriko
氏名 津田 真美
ヨミ ツダ マミ
別名 TSUDA Mami
氏名 渡辺 陽子
ヨミ ワタナベ ヨウコ
別名 WATANABE Yoko
氏名 瀨山 一正
ヨミ セヤマ イッセイ
別名 SEYAMA Issei
キーワード
食品
酸度
アルカリ度
NDC
498.53
抄録

The acidity and alkalinity of food materials in various menus was determined to clarify the influence
of food on physiological functions. Menus mainly containing alkaline food materials (alkaline
menu) and acid ones (acid menu) were compared. Determination of acidity and alkalinity was performed
for each food material in the alkaline menu and acid menu, and acidity and alkalinity of one meal and a day's one were estimated.
1. Most of food materials in acid menu were assessed to be acid food, and those in the alkaline
menu were assessed to be alkaline food except staple food.
2. The acid menus of 5 days in the test period were all assessed to be acid food. The mean acidity
for a day’s meal was 1.95 and there was no difference in the acidity between 5 days tested.
3. The mean alkalinity was 2.97 for the respective alkaline menus for 5 days, but the acidity of the
first day was 0.52. After that, its alkalinity was gradually increased (2.07 for the day-2 to 6.03
for the day-5). When it is needed to keep a day’s acidity or alkalinity constant, a menu should
be designed through determination of acidity/alkalinity of each food material and its content.

掲載雑誌名
広島女学院大学論集
56
開始ページ
121
終了ページ
129
出版年月日
2006-12-20
出版者
広島女学院大学
ISSN
0374-8058
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
旧URI
区分
hju