Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 10 Issue 1
- /
- Pages.39-45
- /
- 1981
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
Studies on Nitrate and Nitrite in Foods (I) -Changes of Nitrate, Nitrite and Ascorbic Acid Contents during Soybean Germination-
식품중(食品中)의 질산염(窒酸鹽) 및 아질산염(亞窒酸鹽)에 관(關)한 연구(硏究)(제 1보)(第 1報) -대두발아과정(大豆發芽過程) 중(中) 질산염(窒酸鹽) 및 아질산염(亞窒酸鹽)의 소장(消長)과 질산환원(窒酸還元) 효소(酵素)의 활성(活性)에 관(關)하여-
- Yoon, Hyung-Sik (Department of Agricultural Chemistry, Kyungpook National University) ;
- Kwon, Joong-Ho (Department of Agricultural Chemistry, Kyungpook National University)
- Published : 1981.06.30
Abstract
The content of nitrate and nitrite in germinating soybean was studied in relation to ascorbic acid contents. Nitrate content during soybean germination gradually increased, and root was higher than cotyledon and hypocotyl. Nitrite content was relatively low and maintained under the 1 ppm during germination period. Ascorbic acid content was maximum around 4 days after germination.
식생활(食生活)에 큰 비중(比重)을 차지하는 콩나물을 이용(利用)하여 발아기간(發芽期間) 중 질산염(窒酸鹽) 및 아질산염(亞窒酸鹽)의 함량(含量)과 ascorbic acid의 소장관계(消長關係)를 검토(檢討)한 결과(結果)는 다음과 같다. 1. 대두발아(大豆發芽) 기간(期間) 중 질산염(窒酸鹽) 함량(含量)은 점차 증가(增加)하였으며, 부위별(部位別)로는 cotyledon과 hypocotyl은 유사(類似)하게 평균(平均)
Keywords