ツクネイモの調理過程でのアラントイン含有量の変化
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概要
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The effect of cooking, steaming and frying on the content of allantoin, which can prevent inflammation and ulcers in the human body, in Dioscorea (tsukuneimo) was determined by HPLC. A sample of tsukuneimo (30 × 30mm, 2.5 〜 10mm in thickness) immersed for 12 hr in commercial vinegar diluted by ten times resulted in 0 〜 50% of allantoin remaining. The allantoin remaining in tsukuneimo after cooking for 10 minutes was 50 〜 80% with boiling, 70 〜 80% with steaming and 80 〜 90% with frying.
- 2004-08-20