Effects of Carrot on the Stability of Vitamin C in (Green-Yellow) Vegetable Juices

당근 첨가가 채소즙(녹즙)에서 비타민 C의 안정성에 미치는 영향

  • 이선미 (부산대학교 식품영양학과) ;
  • 유리나 (울산대학교 식품영양학과) ;
  • 이숙희 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Published : 1997.08.01


The changes of ascorbic acid(AsA) and dehydroascorbic acid(DHAA) contents in distilled water, carrot juice, and carrot+vegetable juices under different incubation time and temperature were determined by using high performance liquid chromatography. AsA in carrot juice was more stable than that in distilled water. AsA contents in distilled water and carrot juice were gradually reduced in a time and temperature dependent manner. AsA contents in carrot juice and carrot+ vegetable juices stored in refrigerator(4$^{\circ}C$) for 2 and 24 hours appeared to decrease, but the DHAA contents in all samples increased. Total vitamin C(AsA+DHAA) contents in carrot juice and carrot +vegetable juices remained with the high residue values of 90~97% after incubating at 4$^{\circ}C$ for 2 and 24 hours.


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