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B 6 1 1 1 2 3 1 2 32010915Influence of Differing Methods of Thawing on the Loss ofVitamin B 6 in Foods1Department of Health and Nutrition, Faculty of Home Economics,Gifu Women’s University, 80 Taromaru, Gifu, Japan50125922Department of Health Science,Gifu University of Medical Science, 7951 Nagamine Ichihiraga, Seki, Gifu, Japan50138923Faculty of Applied Biological Sciences,Gifu University, <strong>11</strong> Yanagido, Gifu Japan 50<strong>11</strong>193ISA Yasuka 1 , UEDA Eri 1 , HASHIMOTO Kana 1 , MISHIMA Tomoyuki 2 andHAYAKAWA Takashi 3Received September 15, 2010 1 2 1BB 6 6 3 BB 6 6 5’ 5’ 5’ 5’ 6 B 6 5’ 5’ 5’ OD
4020<strong>11</strong>. 3. B 6B 6 B 6 B 6 AB30g18 35TOPVALU 30g 18 13 1A1B5 TANITA TT 5085 4 ULTRA-TURRAX T81.0g 100ml 0.055NHCl 80ml0.44NHCl 80ml 12132 10N NaOH pH5.0 100ml B 6 AOAC 5 Saccaromycescerevisiae 4228ATCC9080 F Tukey 5p0.05
B 6 SPSS 2A19.924.06.2457 857 1757 0.860.05g0.810.03g0.670.50gR1.002B18.021.06.3 484 884 10521 1.240.35g0.610.21g0.320.08g R0.99 1 6 5 B 6 3 B 6 3B 6 B 6 4
4020<strong>11</strong>. 3. 6 p 0.05 6 p0.05 2 B 6 B 6 4B 6 2 B 6 5 2.440.481.790.040.88 0.03B 6 R0.99B 1 12.4B 2 14 7 B 6 B 6 / B 6 B 6 100 52.450.221.500.151.300.20 6 p0.05
4020<strong>11</strong>. 3. 6 200820097 1977B 1 B 2 B 1 2923 338 19934
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