数種の物理的処理における清酒および合成清酒中の被酸化性物質の変化

概要

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The changes of oxidizable substances produced by miscellaneous physical procedures (heating, ultraviolet-ray irradiation, sun-light exposure, ultrasonic-irradiation and gammaray irradiation) for sake and artificial sake were compared.Oxidizable substances in sake and artificial sake were determined by Owades's method using α, α-diphenyl-β-picrylhydrazyl (DPH).It was found that oxidizable substances increased in proportion to the energy of of ultraviolet-rays and gamma-rays, but the changes were irregular according to other physical procedures, e.g. when exposed to 20 days of sunlight oxidizable substance decreased.A difference in the degree of change was recognized between the two kinds of sake ; it was generally higher in the artifical sake.
社団法人日本生物工学会の論文
1962-10-15