从菠菜中提取草酸及其含量的测定.pdfVIP

216 2009, Vol. 30, No. 16 食品科学 ※分析检测 曾 芳，刘忠珍，许桂芝，王荣辉，欧 俊 (广东省农业科学院土壤肥料研究所，广东省养分资源循环利用与耕地保育重点实验室，广东广州 510640) 采用离子色谱法研究不同温度和盐酸加入量对菠菜、苋菜、芫荽、韭菜4 种蔬菜水溶性草酸和总草酸提 取测定的影响。水溶性草酸用不同温度的水溶液提取，总草酸用不同量的0.5mol/L HCl 浸提，离心稀释过滤后上 机测定。菠菜和苋菜的水溶性草酸随提取温度的升高而增大，总草酸含量在0.5～2ml 0.5mol/L HCl 范围内随盐酸 加入量的增加而增大；而芫荽和韭菜的水溶性草酸和总草酸含量随提取温度和盐酸加入量的变化不大。采用2ml 0.5mol/L HCl 浸提总草酸，用沸水浴20min 浸提水溶性草酸，适用于不同类型蔬菜样品草酸的提取测定。4 种蔬菜 中草酸的加标回收率在95.5%～103.5% 之间，水溶性草酸和总草酸含量顺序均为菠菜＞苋菜＞韭菜＞芫荽。该方法 具有操作简便、干扰小、灵敏、回收率高等特点，适用于蔬菜不同形态草酸的提取测定。 蔬菜；草酸；提取；离子色谱 Extraction and Determination of Different Forms of Oxalate in Vegetables ZENG Fang ，LIU Zhong-zhen ，XU Gui-zhi ，WANG Rong-hui ，OU Jun (Soil and Fertilizer Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Nutrient Resource Cycling and Farmland Conservation, Guangzhou 510640, China) Abstract：The effects of temperature and amount of added HCl on the extraction of water-soluble oxalate and total oxalate from four vegetables (spinach, amaranth, coriander and Chinese chive) were investigated by ion chromatographic method. The water- soluble oxalate was extracted using water at different temperatures, and total oxalate was extracted using different amounts of 0.5 mol/L HCl solution. The centrifugation supernatant of extracts were supernatant diluted and filtrated well enough prior to ion chromatographic detection of oxalate. The water-soluble oxalate contents of spinach and amaranth increased with the increase of temperature, and their total oxalate contents increased with the increase of addition amount of 0.5 mol/L HCl in the range of 0.5 －2 ml. While no significant changes in both the two forms of oxalate in Chinese chive and coriander were found when tempe