調理におけるL-アスコルビン酸に関する研究 : 煮だし汁におけるキャベツ，玉葱のLーアスコルビン酸の変化について

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On the Changes of L-Ascorbic Acid of Cabbage and Onion in the Soup Stock. For this experiment, four kind of the soup stock were employed, namely, the soup stock of a Iriko, tangle, and a stick of dried bonito prepared in concentration of 2% and 4% by being soaked in water and boiled, and the soup stock of a "Haimi" prepared in concentration of 0.05% and 1%. The cabbage and onion was heated in the boiled soup stock for 10min, and the changes of L-ascorbic acid contents were studied in connection with the amino acid contents of the soup stock. 1. pH of the soup stock of Iriko, tangle and a stick of dried bonito ranged 5.7 to 7.0. The order of amino acid contents of the soup stock is as follows; a stick of dried bonito>tangle> Iriko. 2 . The mutuality relationship was not observed between the changes of L-ascorbic acid content of cabbage or onion and the amino acid content of the soup stock, The onion with the boiled treatment in 2% the soup stock of a Iriko, tangle and a stick of dried bonito and 0.05% the soup stock of "Haimi" has higher L-ascorbic acid content than the cabbage by being boiled in water. 3. The cabbage and onion with the boiled treatment in 4% the soup stock of a Iriko, tangle and a stick of dried bonito has lower L-ascorbic acid content than the sample by being boiled in water.
広島文化女子短期大学の論文