食品中の葉酸含量に関する研究 : (II)食品中の葉酸の加熱調理による損失

概要

論文の詳細を見る
Nineteen foods were examined for loss of folic acid during boiling. Leaching out into the water was also examined. Free folate contents diminished to 10-50% after boiling for 5 minutes. Fifteen-50% was present in the boiling water and so 20-70% of free folate was destroyed in 5 minutes. Free folate remained after 15 minutes was only 5-10% and that remaining in the boiling water was 1-10%. 20-90% of free folate was destroyed in 15 minutes. Total folate contents diminished to the level of 20-90% by boiling for 5 minutes. Considering the folate present in the water, the loss of folate by destruction in 5 minutes was about 30%. By boiling for 15 minutes, 20-40% of folate remained and 40-60% of total folate was destroyed. Pteroylglutamic acid was not destroyed by boiling for 15 minutes. So the folate destroyed during boiling was considered to be other form of folate except pteroylglutamic acid.
日本ビタミン学会の論文
1973-01-25