Effect of the Different Preparation Methods on the Oxalate Content of Vegetables

國人尿路結石中以草酸鈣結石最為常見，飲食控制是預防復發最安全便利的方式。本研究分析國人常見的蔬菜製備方式，來檢測草酸成分的存留。樣本選取菠菜、地瓜葉、苦瓜、芹菜、小白菜五種蔬菜，製備方式為蔬菜、蔬菜泥、蔬菜汁、汆燙、快炒、添加沙茶醬油及蒜蓉烏醋。分別計算出其草酸之含量，結果顯示草酸含量最高為菠菜(438.8±5.37)，其次是地瓜葉(65.37±0.70)，苦瓜(39.62±1.52)中等，芹菜(11.78±0.74)、小白菜(8.11±0.19)含量少。生鮮製備中，以蔬菜泥草酸含量多於蔬菜及蔬菜汁；熟食製備方式，快炒的草酸含量遠高於汆燙。調味料的選擇，添加沙茶醬油比添加蒜泥烏醋草酸含量要來的高。綜合以上結果，蔬菜的選擇與食物製備方式均會影響草酸的含量，對於草酸結石患者，應慎選蔬菜及製備方式，以減少草酸鈣結石的發生。

關鍵字

草酸；食物分析；製備方式

並列摘要

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±5.37), follow by sweet potato leaf (65.37±9.70), bitter gourd (39.62±1.52), celery (11.78±0.74) and Chinese Pak Choi (8.11±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.

並列關鍵字

oxalic acid ； food analysis ； food preparations

國際替代計量

Effect of the Different Preparation Methods on the Oxalate Content of Vegetables

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