甘藷カロチンの安定度に關する研究 (第4報) : 甘藷中のカロチン酸化防止物質について

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1) Carotene in steamed carotone-sweet potato is pretty stable at 20℃, though the steamed sweet potato becomes mouldy and is impossible to store in that condition. In order to prevent rotting by the addition of NaCl, it is necessary to make the content of it about 15%.2) Using the steamed sweet potato made antiseptic by the addition of NaCl, the antioxidative ability of sweet potato-and coffee-tannin against carotene was examined and both of them were proved as effective.3) When tannins were added as antioxidant to carotene solution, it was confirmed that they were obviously effective, and especially the coffee-tannin was superior to the sweet potato-tannin.4) The destructive action of hydrogen peroxide upon carotene was estimated and it was recognized that the degree of destruction increased in accordance with the concentration of hydrogen peroxide.5) The effect of tannins was examined in the presence of hydrogen peroxide which was added to the carotene solution as an agent to promote the decomposition of carotene.6) The antioxidative ability of tannin was examined when sweet potato-juice containing the enzyme participated in the decomposition of carotene was added to the carotene solution. In this case, the antioxidative effect was also evident.7) The influence of temperature on the stability of carotene in very remarkable.8) In carotene-sweet potato, there are, besides carotene, some substances which prevent it from oxidizing. They consist mainly of sweet poteto-tannin.9) As the important components which prevent the oxidation of carotene, the occurrence of ortho-hydroxy compounds, such as chlorogenic acid or coffeic acid, etc., in the sweet potato-tannin should not be overlooked.
社団法人日本生物工学会の論文
1953-03-15

甘藷カロチンの安定度に關する研究 (第4報) : 甘藷中のカロチン酸化防止物質について

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