| 苜蓿中草酸含量的测定及煮制对其含量影响研究 |
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| 作者姓名： | 韩梅 贾娜 李科 左海英 |
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| 作者单位： | 中国地质科学院水文地质环境地质研究所 |
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| 基金项目： | 中国地质科学院基本科研业务费项目(YYWF201729)。 |
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| 摘 要： | 紫花苜蓿营养丰富,越来越受到大家的青睐,但苜蓿中的草酸会对人体健康产生间接影响.本文通过对比实验研究了煮制对苜蓿中草酸含量的影响情况.结果显示:新鲜苜蓿中含有一定量的草酸,但煮制后能去除约75％的草酸,故水煮苜蓿是有效去除草酸并保留营养成分的首选方法.
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| 关 键 词： | 紫花苜蓿 草酸 煮制 滴定 |
The Dtermination of Oxalic Acid Content in Alfalfa and the Influence of Cooking For Its Purity |
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| Authors: | Han Mei Jia Na Li Ke Zuo Haiying |
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| Institution: | (Institute of Hydrogeology and Environmental Geology,Chinese Academy of Geological Sciences,Shijiazhuang Hebei 050001,China) |
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| Abstract: | Alfalfa is more and more popular because of its rich nutrition,but the oxalic acid in alfalfa has indirect influence on human health.The effect of cooking on oxalic acid content in alfalfa was studied in this paper.The experimental results show that fresh alfalfa contains a amount of oxalic acid,but it can remove about 75%of oxalic acid after cooking.So boiling alfalfa is the first choice to remove oxalic acid and retain nutrients. |
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| Keywords: | Alfalfa Oxalic acid Cooking Titration |
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