ホウレンソウ中のシュウ酸およびカリウム含量の季節変動と調理による変化  [in Japanese] Seasonal changes in the oxalic acid and potassium contents of spinach and effect of cooking on those contents  [in Japanese]

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Author(s)

Abstract

The oxalic acid and potassium contents of spinach grown in two types of soil were analyzed over one year, and changes in the contents according to the season and by cooking were investigated. The moisture content in the summer was higher than that in the winter, this being particularly marked with bare ground cultivation. Even with the same soil, species and producer, the total oxalic acid content could change up or down by more than 300 mg% within the space of a month. The residual ratio of the total oxalic acid content in boiled spinach was higher in the winter than in the summer. The acridity was also strong when the content of free oxalic acid in boiled spinach was high. There was a positive correlation in the monthly change between the potassium and oxalic acid contents. It was found that the spinach with a high total oxalic acid content also had a high potassium content and strong acridity.

Journal

  • Journal of cookery science of Japan

    Journal of cookery science of Japan 37(3), 268-272, 2004-08-20

    日本調理科学会

References:  24

Cited by:  6

Codes

  • NII Article ID (NAID)
    110001171637
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13411535
  • NDL Article ID
    7052909
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  CJPref  NDL  NII-ELS  NDL-Digital 
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