野菜類の次亜塩素酸ソーダによる殺菌処理時におけるトリハロメタンの生成とその除去方法ならびにビタミン類の変化について

抄録

We investigated the devices for removal of chloroform formed in vegetables treated with NaClO and the changes in contents of vitamin B₁, B₂ and C.
Washing five times with distilled water could remove almost chloroform of vegetables sterilized with NaClO and storage of the vegetables at 4°C in a refrigerator also showed the same effect.
Vitamin B₁, B₂ and C in cabbage were destroyed by about 50% by the treatment with NaClO but those in garland chrysanthemum were not destroyed, These resutls might be due to destrucof cells of cabbage by cutting with a knife and then easy contact of NaClO to the vitamins in cells. But it was not the case in garland chrysanthemum.
It is concluded that washing vegetables with water is necessary when NaClO is used for the sterilization.