@article{oai:teapot.lib.ocha.ac.jp:00035072,
 author = {Inagaki, Choten and Fukuba, Hiroyasu and Matsushita, Ayako and 稲垣, 長典 and 福場, 博保 and 松下, アヤ子},
 issue = {2},
 journal = {お茶の水女子大學自然科學報告},
 month = {Mar},
 note = {application/pdf, 紀要論文, Our investigations have shown that there exist natural inhibitors in the egg-apple juice which act upon the ascorbic acid oxidase. 1. The egg-apple juice has two different kinds of inhibitors, and the one is thermostable, while the other is thermolabile. 2. The thermostable inhibitor is mainly contained in the pericarp, and the inhibiting action was performed by nasunin, that is the anthocyanin pigment contained in this, while anthocyanin pigments extracted from the other materials have no inhibiting reaction. 3. The thermolabile inhibitor is mainly contained in the sarcocarp, and this inhibitor is assumed to be globulin owing to its behaviors with regard to (NH_4)_2SO_4 and also the dialysis. 4. The sarcocarp juice showed an inhibiting activity against the ascorbic acid oxidation with CuSO_4, and from this fact it is assumed that this inhibitor make its activity by the combination with the prothetic group of the oxidase.},
 pages = {313--322},
 title = {Natural Inhibitors Against Ascorbic Acid Oxidase Contained in Egg Apples : Studies on the Natural Inhibitors Against Ascorbic Acid Oxidase Part III},
 volume = {5},
 year = {1955}
}