Three bulk samples of two different cultivars of kiwifruit, green (Actinidia deliciosa L.) and golden (Actinidia chinensis L.) were bought ripe, ready to eat from a local market. The aim of the study was to determine the oxalate composition of each of the three fractions of kiwifruit, namely skin, pulp and seeds. The pulp consisted of 90.4% of the edible portion of the two cultivars while the skin and seeds made up a mean of 8.0% and 1.6% respectively. Total oxalate was extracted with 2.0 M HCL at 21 °C for 15 min and soluble oxalates extracted at 21 °C in water for 15 min from each fraction. The total and soluble oxalate compositions of each fraction were determined using ion exchange HPLC chromatography. The pulp of golden kiwifruit contained lower amounts of total oxalates (15.7 vs. 19.3 mg/100 g FW) and higher amounts of soluble oxalates (8.5 vs. 7.6 mg/100 g FW) when compared to the green cultivar. The skin of the green cultivar contained lower levels of insoluble oxalates (36.9 vs. 43.6 mg/100 g FW), while the seeds of the green cultivar contained higher levels of insoluble oxalates 106.7 vs. 84.7 mg/100 g FW.
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机译：购买了两个猕猴桃不同品种的三个散装样品，分别是绿色的猕猴桃（Actinidia deliciosa L.）和金色的猕猴桃（Actinidia chinensis L.），准备从当地市场上食用。该研究的目的是确定猕猴桃的三个部分，即皮肤，果肉和种子中每一个的草酸盐成分。纸浆占两个品种可食用部分的90.4％，而表皮和种子平均分别占8.0％和1.6％。在21°C下用2.0 M HCl萃取总草酸盐15分钟，然后在水中于21°C从各馏分中萃取可溶性草酸盐15分钟。使用离子交换HPLC色谱法确定每个级分的总草酸盐成分和可溶性草酸盐成分。与绿色栽培品种相比，金色奇异果的果肉中草酸总量较低（15.7比19.3 mg / 100 g FW），可溶性草酸含量较高（8.5 vs. 7.6 mg / 100 g FW）。绿色栽培品种的皮肤含有较低水平的不溶性草酸盐（36.9比43.6 mg / 100 g FW），而绿色栽培品种的种子则含有较高水平的不溶性草酸盐106.7与84.7 mg / 100 g FW。
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