ヒドラジン比色法およびHPLC法で測定した市販の新鮮野菜および加工調理済野菜のビタミンC量

概要

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We tried to clarify whether the total vitamin C (ascorbic acid plus dehydro-ascorbic acid) content in fresh, frozen and cooked vegetables from commercial sources measured depends on the method used for measurement. Total vitammin C content in fresh vegetables measured by the colorimetric method using 2, 4-dinitrophenylhydrazine was similar to that obtained by HPLC, and consistent with the values indicated in the standard table of Food Composition in Japan. However, total vitamin C content in frozen and cooked vegetables measured by HPLC was only 47.5 % of that measured by the colorimetric method. These data indicate that the actual value of vitamin C content in cooked vegetables is one third to one fifth that in fresh vegetables.
日本ビタミン学会の論文
2000-08-25