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市販冷凍ほうれん草の解凍方法の違いによるシュウ酸含有量の比較
https://kasei-gakuin.repo.nii.ac.jp/records/152
https://kasei-gakuin.repo.nii.ac.jp/records/1521b9aaedf-460b-4e80-aeef-0d9f8f343f79
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
21861951_60_117-121 (376.1 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-06-12 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 市販冷凍ほうれん草の解凍方法の違いによるシュウ酸含有量の比較 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Comparison of oxalic acid content by different thawing methods of commercial frozen spinach | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 冷凍ほうれん草 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | シュウ酸 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | 流水解 | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | frozen spinach | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | oxalic acid | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | thawed in running water | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| 著者 |
樋口, 誉誌子
× 樋口, 誉誌子
× 山田, 正子
× Higuchi, Yoshiko
× Yamada, Masako
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | Spinach is normally prepared by boiling and then immersion in cold water. Commercial frozen spinach, however, is labeled “use as-is.” If commercial frozen spinach has a high oxalic acid content, then there is a risk of greater intake of oxalic acid if it is eaten as-is. The aim of this study was to ascertain the amount of oxalic acid in commercial frozen spinach. Frozen spinach were purchased from three companies （A, B and C）. These samples were allowed to natural thawing or thawing in running water. The amount of oxalic acid per 1g of a sample （dry weight） was determined. The amount of oxalic acid when natural thawing in Sample A, B and C were 28.7mg⁄gDW, 32.6mg⁄gDW, 48.2mg⁄gDW, respectively. The amount of oxalic acid when thawed in running water in Sample A, B and C were 17.3mg⁄gDW , 24.6mg⁄gDW, 38.6mg⁄gDW, respectively. All three samples contained more oxalic acid when natural thawing than when thawed in running water, and Sample A and B contained significantly more oxalic acid when natural thawing than when thawed in running water （p<0.01）. In this study, it was confirmed that amount of oxalic acid can be reduced by thawing frozen spinach in running water. | |||||||||||||||||
| 書誌情報 |
東京家政学院大学紀要 en : Journal of Tokyo Kasei Gakuin University 号 60, p. 117-121, 発行日 2020-08-31 |
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| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||||||
| 収録物識別子 | 2186-1951 | |||||||||||||||||
| DOI | ||||||||||||||||||
| 識別子タイプ | DOI | |||||||||||||||||
| 関連識別子 | https://doi.org/10.32295/kaseigakuinkiyo.60.0_117 | |||||||||||||||||
