野菜ジュースの窒素汚染と次亜塩素酸ナトリウムによる除去について

抄録

　We investigated the effects on nitrogen contamination of the storage conditions for whole vegetables and juice, and of the free residual chlorine in sodium hypochlorite. The effects of juice storage at 7℃ and 30℃, and of whole vegetable storage for 4 days at 7℃ and 18℃ were examined. We confirmed that free residual chlorine in sodium hypochlorite could remove nitrite and ammonium-nitrogen from vegetable juice. Cool storage, freshness, and free residual chlorine mitigated against the increase of nitrate, nitrite and ammonium-nitrogen generation in juice. Cool storage also mitigated against the generation of nitrate and ammonium-nitrogen in freshly harvested vegetables. A larger quantity of free residual chlorine was necessary to remove ammonium-nitrogen from vegetables and juices containing many organic compounds.