Quantitative of some constituents in kombucha | การวิเคราะห์ปริมาณองค์ประกอบบางชนิดใน kombucha
2002
Phannee Rattanachaisit(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Chemistry) E-mail:PHANNEE [email protected] | Pim-orn Buachamras(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Chemistry) | Rattanaporn Jidtarahang(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). Faculty of Science. Department of Chemistry)
Kombucha was prepared by fermentation of Russian mushroom. Russian mushroom (symbiotic association of bacteria and yeast) (1) was grown by tissue culture technique in China tea and sugar solution for 14 days. Glucose content was determined by Zerban-Sattler method (2) and acetic content was determined by titration with sodium hydroxide. After fermentation it was found that the concentration of glucose decreases and that of acetic acid increases. The Fluorometric technique was used to determine the amounts of vitamin B1 and B2 and the Roe method (2) was used to for the amount of vitamin C. The contents of vitamin B1, B2 and C in Kombucha extract were 0.2399, 0.0008, and 28.129 micro g/mL, respectively.
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