成熟绿心和金奇异果的总草酸盐、可溶性草酸盐及不溶性草酸盐含量
Total, Soluble and Insoluble Oxalate Contents of Ripe Green and Golden Kiwifruit.
作者信息
Nguyễn Hà Vũ Hồng, Savage Geoffrey P
机构信息
Food Technology Department, Biotechnology School, International University, Ho Chi Minh City, 70000, Vietnam.
Food Group, Department of Wine, Food and Molecular Biosciences, Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
出版信息
Foods. 2013 Mar 5;2(1):76-82. doi: 10.3390/foods2010076.
Three bulk samples of two different cultivars of kiwifruit, green ( L) and golden ( 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 19.3 mg/100 g FW) and higher amounts of soluble oxalates (8.5 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 43.6 mg/100 g FW), while the seeds of the green cultivar contained higher levels of insoluble oxalates 106.7 84.7 mg/100 g FW.
从当地市场购买了两种不同品种的猕猴桃（绿色品种和金色品种）的三个散装样本，均已成熟可直接食用。本研究的目的是确定猕猴桃三个部分（即果皮、果肉和种子）中草酸盐的组成。果肉占这两个品种可食用部分的90.4%，而果皮和种子分别平均占8.0%和1.6%。用2.0 M盐酸在21°C下提取总草酸盐15分钟，并用离子交换HPLC色谱法测定各部分中总草酸盐和可溶性草酸盐的组成。与绿色品种相比，金色猕猴桃的果肉中总草酸盐含量较低（15.7±19.3毫克/100克鲜重），可溶性草酸盐含量较高（8.5±7.6毫克/100克鲜重）。绿色品种的果皮中不溶性草酸盐含量较低（36.9±43.
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