Quinteros Aníbal, Farré Rosaura, Lagarda María Jesús
Faculty of Agroindustry Engineering, National University of San Martín, Tarapoto, San Martín, Perú.
Int J Food Sci Nutr. 2003 Sep;54(5):373-7. doi: 10.1080/09637480310001595270.
An enzymatic method proposed for the determination of oxalate in urine is adapted for the estimation of soluble oxalate content in beans, chickpeas and lentils. Oxalates were extracted in water by refluxing for 2 h. The method is based on the oxidation of oxalate by the oxidase and the determination of the resulting hydrogen peroxide, which in presence of peroxidase, 3-methyl-2 benzotiazinolone and 3-dimethylamino benzoic, gives an indamine compound with an absorption maximum at 590 nm. The linearity (from 0.015 to 0.6 mM) of the method is adequate to the analysis of oxalate contents in pulses, and the inter-day precision of the method expressed as relative standard deviation was good (3.01%), with an accuracy of (98.7+/-2.5%) estimated by recovery assays. This method is applied to estimate the losses of soluble oxalate as a consequence of cooking. All the cooking procedures reduce the soluble oxalate content, but microwave and industrial procedures are more effective than traditional domestic cooking.
一种用于测定尿液中草酸盐的酶法被用于估算豆类、鹰嘴豆和小扁豆中可溶性草酸盐的含量。草酸盐通过回流2小时在水中提取。该方法基于草酸盐被氧化酶氧化，并测定生成的过氧化氢，在过氧化物酶、3-甲基-2-苯并噻唑啉酮和3-二甲基氨基苯甲酸存在的情况下，会生成一种在590nm处有最大吸收的吲哚胺化合物。该方法的线性范围（从0.015到0.6mM）适用于豆类中草酸盐含量的分析，以相对标准偏差表示的方法日间精密度良好（3.01%），通过回收率测定估计准确度为（98.7±2.5%）。该方法用于估算烹饪导致的可溶性草酸盐损失。所有烹饪程序都会降低可溶性草酸盐含量，但微波和工业烹饪程序比传统家庭烹饪更有效。
