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A comparison of two extraction methods for food oxalate assessment .

机译：食品中草酸评价两种提取方法的比较。

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摘要

To compare the efficiency of the traditional hot acid and hot water extraction method (method 1) with the cold acid and cold water extraction method (method 2), the oxalate contents of 50 dried herbs and 10 fresh fruits were assessed using both methods. Method 1 extracted more total oxalate compared to method 2 while there was no significant difference in efficiency of extracting soluble oxalate. A secondary objective was to investigate the effect of extraction conditions on oxalate generation from ascorbate; different extraction times, temperatures, and amount of ascorbate added were assessed. Only heating induced a significant conversion of exogenous (added) ascorbate to both soluble and total oxalate. Because all the herbs and most of the fruits tested in our study were not high in ascorbate, an incomplete extraction of total oxalate when using method 2 likely accounted for the significant difference in oxalate values between the two extraction methods. The hot water and hot acid extraction method appeared to yield a more efficient oxalate extraction.
机译：为了比较传统的热酸和热水提取方法（方法1）与冷酸和冷水提取方法（方法2）的效率，使用这两种方法评估了50种干草药和10种新鲜水果中的草酸盐含量。与方法2相比，方法1提取的草酸总量更高，而可溶性草酸的提取效率没有显着差异。第二个目的是研究提取条件对抗坏血酸产生草酸盐的影响。评估了不同的提取时间，温度和抗坏血酸的添加量。仅加热引起外源（添加的）抗坏血酸显着转化为可溶性草酸和总草酸。由于我们研究中测试的所有草药和大多数水果的抗坏血酸含量都不高，因此使用方法2提取草酸总量不完全可能是两种提取方法之间草酸值的显着差异的原因。热水和热酸提取方法似乎可产生更有效的草酸盐提取。

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  • 作者

    Wu, Yan.;

  • 作者单位

    University of Wyoming.;

  • 授予单位 University of Wyoming.;
  • 学科 Agriculture Food Science and Technology.;Health Sciences Nutrition.
  • 学位 M.S.
  • 年度 2011
  • 页码 57 p.
  • 总页数 57
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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