[P29～37]野菜・果物

[P-33] The physical properties of the boiled in a kind of water arrowhead and polyphenol in the organ of Suita arrowhead

*Chizuru Yagi^1,2, Keiko Nakamoto¹, Minako Tokunaga¹, Miki Yoshimura^3,4 (1.Senri Kinran University, 2.University of Hyogo Graduate School, 3.University of Hyogo, 4.Research Institute for Food and Nutritional Sciences)

Keywords:Sagittaria trifolia L.var.typica Makino forma Suitensis Makino, arrowhead, physical properties, milky water, polyphenol