Studies on Fluorine and Other Related Components of Japanese Foods (Part7)

Change of the fluorine content in radish during pickling

Abstract

The variation of the fiuorine content of “Takuan” pickles during pickling was studied. Fluorine was determined by Zirconium-Eriochrome Cyanin R method. Radish samples unfortified with CaCO₃ contained 11.50PPm of fiuorine. After salting for 2 months, the content of fluorine varied to 6.21PPm. The content of fluorine in fortified samples was also decreased during pickling. But pickles fortified with CaCO₃, contained much fluorine than those unfortified.