Effect of Green Tea Catechins on Stability of Vitamin C in Fish Diet.

概要

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A commercially available catechins mixture (TF) was added to a fish diet containing 0.122 g L-ascorbic acid (AsA) per 100 g at the levels of 0, 1, and 3%. Diets were prepared as moist and dry diets respectively and were stored in a freezer at -20°C or incubated at 37°C for 6 h and/or 20 days. After freezing for 20 days the AsA content in moist diets slightly fell and was a little higher in 3% TF diet than in 0% TF diet. The AsA content in moist diets which was incubated at 37°C for 6 h rapidly fell and was significantly higher (<I>p</I><0.05) in 3% TF diet than in 0% TF diet at 6h. As for the dry diets, the AsA content maintained high after incubating at 37°C for 6 h but rapidly fell on days 10 and 20; no significant differences were observed among the three TF dry diets during the 37°C incubation experiment.
日本水産増殖学会の論文