Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Studies on Fluorine and Other Related Components of Japanese Foods (Part7)
Change of the fluorine content in radish during pickling
Tamotsu OkamuraTsugio Matsuhisa
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JOURNAL FREE ACCESS

1967 Volume 19 Issue 5 Pages 334-335

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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.
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© Japanese Society of Nutrition and Food Science
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