現在位置: 機構典藏 > 詳目
    探討蔬菜製備與草酸含量之關係.PDF
    • 放大檢視
    • 播放
    探討蔬菜製備與草酸含量之關係.PDF檔名:1426002670681.PDF
    篇名/題名:探討蔬菜製備與草酸含量之關係
    摘要:Calcium oxalate is one of the most common causes for Urinary calculus formation in
    Taiwan, and the best prevention measure is through dietary control. This study investigated different
    preparation methods of vegetable and detects calcium oxalate content of the prepared vegetable.
    Samples used were spinach, sweet potato leaf, bitter gourd, celery, Chinese Pak Choi. The preparation
    methods were fresh vegetable, vegetable puree, vegetable juice, water quick-boiled, stir-fry, Chinese
    BBQ sauce added, and vinegar sauce added vegetable. The content of the calcium oxalate was then
    analyzed and calculated. The result showed that spinach has highest content(438.8 μ5.37), follow
    by sweet potato leaf(65.37 9.70), bitter gourd(39.62 μ1.52), celery(11.78μ 0.74)and Chinese
    Pak Choi(8.11μ 0.19). In those fresh preparation, calcium oxalate in vegetable puree higher than
    that of fresh vegetable and vegetable juice. Stir-fried vegetable displayed much higher than those of
    water quick-boiled vegetable. Chinese BBQ sauce added vegetable also showed higher content than
    vinegar sauce added vegetable. In conclusion, vegetable types and its preparation method affects calcium
    oxalate content of the food. For urinary tract patient, it is suggested to choose vegetable and
    its preparation method, also, intake of high cellulose containing foods could reduce occurrence of calcium
    oxalate disease.
    類型:期刊論文
    西元出版年:2008
    著作語言:zh_TW
    關鍵詞:草酸食物分析Oxalic acid ; Food analysis ; Food preparations製備方式
    作者:張承晉、郭詩伶
    學校系所:生活服務產業系