リボフラビン酪酸エステルによる食品強化の研究 : (III)精白米の強化
1966 年 33 巻 4 号 p. 440-443
詳細
1966 年 33 巻 4 号 p. 440-443
To prevent loss of riboflavin from riboflavin tetrabutylate-enriched polished rice by washing, we examined to fix riboflavin tetrabutylate on rice by gelatininization. By treating with a definite amount of hot water at a definite temperature, riboflavin tetrabutylate was fixed on polished rice and the amount of riboflavin solubilized in water by washing was within 5 percent. By microscopic observation of tissue slice of the enriched rice, it was revealed that riboflavin tetrabutylate was localized in the surface layer of the rice.
