甘藷カロチンの安定度に關する研究(第1報) : カロチンの破壊因子に就て

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We have studied on the destructive factors of carotene in sweet potatoes of the Hayato variety.1. Carotene in the sweet potato was destroyed by heat, sun rays, atmospheric oxygen, and enzyme.2. The sweet potato mash had lost about 5 per cent of its carotene contents by blanching for 20 minutes, whereby peroxidase was inactivated.3. About 7 per cent of carotene contents was lost when the sweet potato flour was made by dehydration after its blanching for 30 minutes.4. Sun-drying destructed more carotene than dehydration.5. Carotene was greatly decomposed by the irradiation of ultra-violet ray.6. Atmospheric oxygen is a destructive factor of carotene, while carbon dioxide gas is preventive to its degradation, 7. Blanching of sweet potatoes preliminary to dehydration preserved more carotene than untreated.8. Carotene was greatly destroyed when the raw sweet potato mash was incubated at 37℃, whereas blanching of it resulted in little carotene loss. Addition of KCN to it was found to prevent completely the destruction of carotene.9. We prepared the enzyme solution destroying carotene from sweet potatoes. Adding this enzyme solution to the blanched sweet potato mash 15 to 18 per cent of carotene was destroyed at 37℃ for 24 hours.These results suggest the existence of lipoxidase influencing the destruction of carotene in sweet potatoe, and we recognize that this enzyme is an important destructive factor of carotene.
1950-05-15