市販新鮮野菜および惣菜のビタミンC量 : HPLCポストカラム誘導体法による定量値

概要

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The contents of ascorbic acid(AsA) and dehydroascorbic acid(DHA) in 10 fresh and 12 cooked vegetables from commercial sources were measured by the HPLC-post column derivative method. The total vitamin C(AsA+DHA) contents of fresh and cooked vegetables from commercial sources measured by the HPLC method were respectively 85.7% and 61.2% of the values in the standard table of food composition in Japan(5th revised edition). We therefore recommend the use of the HPLC-post column derivative method for assaying vitamin C in cooked vegetables, since the value measured by the HPLC method should be more precise than that measured by the DNP-derivative HPLC method by whith 2, 3-diketoguronic acid in a sample was assayed as vitamin C.
社団法人日本家政学会の論文
2002-01-15