INFLUENCE TO VITAMIN C BY OXIDATION BEHAVIOR WITH COMMERCIALLY AVAILABLE SALTS

摘要

1. Introduction"Asazuke" is a traditional Japanese food which is one of pickle made by salting a vegetable for a night and has been eaten for a long time as a supplying source of vitamin C. In vitamin C, there are reduced type (Ascorbic acid; AsA) and oxidized type (Dehydro acorbic acid; DAsA) ascorbic acids1), in general, raw vegetable richly contains AsA compared with DAsA2). As we efficiently ingest Vitamin C, it is necessary to inhibit oxidation of AsA when "Asazuke" is made. There are Miyamoto's report et al which have carried out on the examination of oxidization behavior of vitamin C, but the study on an influence of the inorganic salts in detail is not found.