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Can I read Comparison of extraction methods for the determination of soluble and total oxalate in foods by HPLC-enzyme-reactor on EtoBox?
Comparison of extraction methods for the determination of soluble and total oxalate in foods by HPLC-enzyme-reactor by Ruth Hönow; Albrecht Hesse is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Comparison of extraction methods for the determination of soluble and total oxalate in foods by HPLC-enzyme-reactor about?
Food oxalate analysis in foods is problematic due to the wide range of interfering substances. To prevent oxalate generation during sample preparation mild and rapid extraction methods were evaluated. Soluble oxalate was extracted with distilled water and total oxalate was extracted with 2 N hydrochloric acid. Filtrates were analysed using the HPLC enzyme reactor method. Evaluation yielded a high level of precision and recovery. Glyoxylic acid, d/l malic acid, isocitric acid, oxaloacetic acid, pyruvate, mesoxalic acid, ascorbic acid, d(+) glucose, d(À) fructose, chlorogenic acid, caffeic acid could be excluded as a source of oxalate generation during extraction with hot acids. The soluble and total oxalate content of about 150 food samples were investigated.
Who reads Comparison of extraction methods for the determination of soluble and total oxalate in foods by HPLC-enzyme-reactor?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Ruth Hönow; Albrecht Hesse
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2002
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)