海藻成分の研究(1)-海藻中のフラビンに関する研究-
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概要
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The total vitamin B2 of different species of seaweeds was determined by the lumiflavin method according to KUHN (Table 6). The conditions of the measurement were examined. The samples were dried at about 100°C to the moisture 8_??_10% and were ground up. Vitamin B2 was extracted with hot water or 30% methanol, and was estimated after decomposition with light in the alkaline solution.
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