채소류의 냉장고내 보관기간에 따른 Ascorbic acid 함량 변화에 관한 硏究

• 영문명: A Study of Ascorbic acid content in Vegetables in refrigerator by the time course
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 이중희(Jung Hee Lee)
• 간행물 정보: 『생활과학연구논집』제4권 제1호, 27~34쪽, 전체 8쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1984.06.01

영문 초록

This study was designed to observe the percentage of L-Ascorbic acid content in vegetables stored in the refrigerator by the time course. After the store of fresh vegetables refrigerated for 0,2,5 and 7 days in the refrigerator. Total ascorbic acid (TAO), dehydroascorbic acid (DHA) and L-ascorbic acid (HA) content were determined by Dinitrophenyl hydrazine method. According to these results, the level of TAA and HA of pumpkin, potato and cabbage (90%) were more stable until 2 days than cucumber (71.4%) and lettece(47.5%).

목차

Abstract

1. 서론

2. 실험재료 및 방법

3. 실험결과

4. 고찰

5. 요약

Reference