トマト汁中のアスコルビン酸酸化酵素阻害物質について

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概要

• 論文の詳細を見る

• By the addition of tomato juice, the enzymatic oxidation of Lascorbic acid by cucumber ascorbic acid oxidase was greatly inhibited. The greatest activity for this inhibition was observed with the juice newly made from fresh tomato, and the longer the time for standing of this juice was, the smaller the inhibiting activity was. The distillate of tomato juice had the powerful inhibiting activity for this emzyme, and so it is assumed that this natural inhibitor will be a volatile compound.

• お茶の水女子大学の論文

著者

• 稻垣 長典

  Laboratory Of Nutrition-chemistry Faculty Of Home Economics Ochanomizu University

• 福場 博保

  Laboratory of Nutrition-Chemistry, Faculty of Home Economics, Ochanomizu University

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• イチゴ汁中のアスコルビン酸酸化酵素阻害物質について

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