夏蜜柑果汁製造に關する基礎的研究 (第5報) : ビタミンCについて

概要

論文の詳細を見る
The authors studied on the vitamin C content of Natsudaidai juice, temperature of pasteurization of the juice, and its darkening. The results obtained were as follows : 1) The vitamin C content of Natsudaidai juice increases with the ripening of fruit.2) As the temperature of pasteurization, 85℃ (2min.) is the lowest to in-activate the pection-splitting enzyme. After pasteurization at this temperature, Natsudaidai juice retains yet 80〜90% of ascorbic acid contained in the fresh juice.3) In the juice stored for 60 days in a room of ca. 30℃ the content of ascorbic acid decreases so greatly that it has shown only 7%.4) The darkening of citrus juice is generally accompanied by the loss of ascorbic acid. In this reaction, oxygen and ascorbic acid are the essential factors. It might be throught that, furfural formed during the decomposition of ascorbic acid, after polymerization, brings about the browing of citrus juice.
公益社団法人日本生物工学会の論文
1953-05-15