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  • 标题:煮熟操作が佐賀県産「正月豆」の抗酸化能に及ぼす影響
  • 本地全文:下载
  • 作者:小西 史子 ; 石丸 幹二 ; 平田 悠季
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2013
  • 卷号:64
  • 期号:6
  • 页码:307-313
  • DOI:10.11428/jhej.64.307
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    We investigated the effect of boiling on the anthocyanin content and the antioxidative activity of Shogatsu-mame beans in compariosn with black soybeans. The anthocyanin content of Shogatsu-mame beans was significantly lower than that of black soybeans. The boiling procedure led to a reduction in the anthocyanin content of boiled Shogatsu-mame beans to 11.3%, while a much greater reduction was apparent with black soybeans, and only 4.9% of anthocyanin remained, probably due to a longer boiling time. The antioxidative activity of raw Shogatsu-mame beans was significantly lower than that of raw black soybeans. However, after boiling Shogatsu-mame beans, the antioxidative activity had decreased to 63.2%, while that of black soybeans had decreased to 54.3%. As the result, no significant difference in the antioxidative activity after boiling was observed between boiled Shogatsu-mame beans and black soybeans.

  • 关键词:抗酸化能; アントシアニン; 黒豆
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