カロチンの体内利用に関連する要因 : (II)人工胃液中のカロチンの安定度におよぼすアミノ酸, 蛋白質および抗酸化剤の影響

概要

論文の詳細を見る
The investigation was undertaken to study the stability of carotene in the synthetic gastric juice with several amino-acids, proteins, and antioxidants. It showed that carotene was protected against oxidation by the presence of several antioxidants, i.e.butyl-hydroxyanisol, nordihydroguaiaretic acid, propyl-gallate, and ascorbic acid. Asparagine, casein, ovoalbumin, and gliadin were less effective than the antioxidants. Carotene was a little destroyed by the presence of Na-Cu-chlorophyllin, but protected by the simultaneous presence of chlorophyllin and ascorbic acid. Carotene potency does little decrease even in the strong acidity of the gastric juice when used with adequate antioxidants.
日本ビタミン学会の論文