Abstract
The effect of ultraviolet rays on the vitamin C in 12 kinds of vegetable and fruit juices was studied, and tbe following results were obtained.
1) Vitamin C in juice of some kinds of vegetables and fruits such as radish, summer orange, tomato, onion and French-bean, in almost all of which the vitamin is contained mostly as AsA and is comparatively hard to be oxidized in the air, was affected by the ultraviolet rays. The amounts of total C and especially of AsA in those juices were remarkably diminished.
2) The vitamin C in some kinds of juice, such as potato, sweet potato, carrot, cucumber and peach, quickly oxidized during their preparation by the severe action of oxidase and consequently containing DAsA in the majority of total C, was affected searcely by ultraviolet rays.
3) The action of visible ray was, though far less severe, quite similar to that of the ultraviolet.
