探讨蔬菜制备与草酸含量之关系.pdf

探討蔬菜製備與草酸含量之關係 探討蔬菜製備與草酸含量之關係 張承晉 郭詩伶 1 2 Chen-Chin Chang , Shin-Ling Kuo 1Department of Living Science, Tainan University of Technology, Tainan, Taiwan, ROC 2 Department of Nursing, Chi Mei Medical Center, Tainan, Taiwan, ROC ABSTRACT 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 µ 1.52 , celery 11.78µ 0.74 and Chinese （ ） （ ） （ ） Pak Choi 8.11µµ 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 pre