抄録
In the sugar analysis of fruits, it is known that sucrose is hydrolyzed by the influence of enzymes contained in fruits and the sugar composition is changed. Regarding the pretreatment method for microwave heating, which has been reported as a method for inactivating enzymes, a pretreatment method for obtaining more suitable analysis results was investigated. The study was conducted using persimmons, which are fruits on which enzymes act, and 100 g of fruits were microwave-heated for 1 minute using a microwave oven with an output of 700 W. As a result, good analytical results were obtained in which the influence of the enzyme was suppressed. Sugar analysis was performed on various fruits that had undergone microwave heating pretreatment and simpler pretreatment with ethanol, the effects of enzymes were confirmed, and the analysis results of each pretreatment method were compared and examined. From the analysis results, the effect of the enzyme was confirmed on about half of the fruits. It was also suggested that the suitable pretreatment method may differ depending on the fruit.
