生体成分物質に及ぼす放射線の作用-I : γ-線によるVitamin Cの変化

概要

論文の詳細を見る
In the application of γ-ray radiation to prevent food-stuff from rottenness, it was thought that the γ-ray may affect to the component of food-suff and reduce its nutritive value. Therefore we began to investigate the influences of γ-ray radiation upon the components of food-stuff. In this report we state the influence of γ-ray on Vitamin C. (1) Vitamin C (5mg.%) in 2% metaphosphoric acid solution remained only 25 percent of Vitamin C by 25, 000 r. of γ-ray radiation. (2) Among the stabilizing agents of Vitamin C to γ-ray radiation, metaphosphoric acid was very effective, and acetic acid, succinic acid and sucrose were also more or less effective. (3) Vitamin C was stable in citrus juice but not in peas to γ-ray radiation. (4) It seemed possible to apple the degree of decomposition of vitamin C to dosimetry, but it required many investigations.
公益社団法人日本水産学会の論文