野菜,果実中のトコフェロール含量
1976 年 50 巻 11 号 p. 569-570
詳細
1976 年 50 巻 11 号 p. 569-570
Tocopherol contents of vegetables and fruits were determined by gas liquid chromatography. α-Tocopherol was observed to be present in all green vegetables and fruits, especially green leaves contained a large amount of α-tocopherol. Non-green vegetables contained little amount of tocopherols. These observations indicate that green vegetables are also nutritionally an important source of vitamin _??_ E in addition to vegetable oils.
