Abstract
Summary of the results of an experiment concerning the oxidation of vitamin C inMomijioroshi is as follows.
1) Edible vinegar hastens the autoxidation of vitamin C in Momijioroshi, but inhibits enzymic oxidation, while Shoyu (Soy-bean sauce) inhibits the both actions. Na-glutamate, used as seasoning, prevents the autoxidation, but is inert to enzymic oxidation. Addition of one part of a mixture of Shoyu and edible vinegar (the ratio 9: 1) to five parts of Momijioroshi gives rise to marked inhibition of both autoxidation and enzymic oxidation and loss of vitamin C is exceedingly small even after three hours.
2) L-glutamic acid strikingly inhibits the autoxidation of vitamin C, followed by L-asparaginic acid. Prevention of ascorbic acid autoxidation by Shoyu and Na-glutamate is considered to be due to such reasons.
3) As the preparation of Momijioroshi is the most adequate method to eat fresh radish, carrot, etc.raw, it will be highly desirable that the grated radish and carrot are mixed together after separate addition of the condiment and are served at table and thereby can prevent the loss of vitamin C.
