高崎健康福祉大学 · 農学部 · 助教

研究关键词food processing・salted radish・takuan-zuke・GABA metabolism・glucosinolate myrosinase system・color stability・fluorescence HPLC

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• Determination of 2-Thioxo-3-pyrrolidinecarbaldehyde in Salted Radish Root (Takuan-zuke) by High-Performance Liquid Chromatography with Fluorescence Detection after Pre-Column Derivatization Using 4-(N,N-dimethylaminosulfonyl)-7-hydrazino-2,1,3-benzoxadiazole
• Branched‐chain amino acid synthesis and glucosinolate–myrosinase system during takuan‐zuke processing of radish root
• Behavior Analysis of gamma-aminobutyrate and Glutamate Decarboxylase Activity in Salted Radish Roots (Takuan-zuke)
• Effects of fluorescent and LED irradiation on color fading and pale coloration of salted radish root (takuan-zuke)

• 酸性条件下で製造したタクアン漬けで生成する未知色素の解析と実用化の検討

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