@article{oai:teapot.lib.ocha.ac.jp:00035083,
 author = {稲垣, 長典 and 福場, 博保 and 松下, アヤ子 and Inagaki, Choten and Fukuba, Hiroyasu and Matsushita, Ayako},
 issue = {1},
 journal = {お茶の水女子大學自然科學報告},
 month = {Aug},
 note = {application/pdf, 紀要論文, We have reported the presence of the natural inhibitor in tomato juice for the cucumber ascorbic acid oxidase and also we have assumed that this inhibitor was volatile organic compounds. Pursueing further researches on the same inhibitors, we could find that strawberry juice also had this inhibiting action for the ascorbic acid oxidase, while the characters of this inhibitor were completely different from those of former. The inhibiting substances did not dissolve in ethyl ether or chloro-form when the strawberry juice was shaked with these solvents, and was adsorbed into anion exchange resin (Amberlite IRA-411) and eluted with 50% ethyl alcohol. The inhibiting activity was not destroyed even after this alcohol eluate was burnt to ashes. Seven anions were found in the ash, namely : <BO_3>^<--->, <PO_4>^<--->, <CrO_4>^<-->, <S_20_3>^<-->, <CO_3>^<--> Cl^-, and <NO_2>^-, and especially the reaction with <CrO_4>^<--> was distinctly recognized. Even adding one ml of M/100,000 solution of K_2CrO_4 to the reaction media composed of 0.5ml of cucumber ascorbic acid oxidase, 0.5ml of N/10 ascorbic acid solution (pH adjusted\
 to 5.6 with NaOH), and 1.0ml of citrate-phosphate buffer (pH 5.6), the oxygen absorption by this enzyme was greatly inhibited, and so it is assumed that the CrO_4 ion is one of those which are concerned in this inhibiting action of strawberry juice. Judging from the inhibiting action of the ash solution obtained from the strawberry juice and also K_2CrO_4 solution on the oxidative action of CuSO_4 for the ascorbic acid, it is assumed that this inhibition was not performed by the combination of this anion with apo-enzyme, but with prothetic group of the enzyme.},
 pages = {92--100},
 title = {イチゴ汁中のアスコルビン酸酸化酵素阻害物質について},
 volume = {5},
 year = {1954}
}