|
KMID : 1134819990280040954
|
|
Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 4 p.954 ~ p.957
|
|
|
Changes of Ascorbic Acid Contents Induced from Gamma Irradiation, Heating and Microwave Treatments
|
|
Byun Myung-Woo
Lee In-Sook
Lee Kyong-Haeng
Yook Hong-Sun
Kang Kun-Og
|
|
|
Abstract
|
|
|
|
The changes in L-ascorbic acid content by processing treatments; gamma irradiation, heating and microwave were investigated using high performance liquid chromatography. The content of L-ascorbic acid in standard solutions and citrus fruits decreased from 27.4 to 44.9% and from 6.9 to 21.9%, respectively, by gamma irradiation doses in the range of 1 to 10 kGy. By heating treatments, L-ascorbic acids in standard solutions and citrus fruits were destroyed 22.5 to 36.8% and 4.5 to 18.1%, respectively. By microwave treatment, L-ascorbic acid content also decreased from 23.1 to 47.4% and from 6.5 to 22.6%, respectively.
|
|
|
KEYWORD
|
|
|
L-ascorbic acid, gamma irradiation, heating, microwave
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|