Evaluation of extraction parameters for total oxalate determination in spinach using Design of Experiment analysis
详细信息 查看全文
- 作者：Diana Sari Kusuma ; Leo P. Vanhanen ; Geoffrey P. Savage ; savage@lincoln.ac.nz" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acid extraction ; Water extraction ; Spinach ; Oxalate ; pH ; Temperature ; Time
- 刊名：Journal of Food Composition and Analysis
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：51
- 期：Complete
- 页码：9-14
- 全文大小：688 K
文摘
- •
Acidic extractions of oxalates from spinach gave best results.
- •
Design of Experiments programme was used to optimize extraction processes.
- •
PH and temperature of an extraction medium are important parameters.
- •
Extraction time does not affect the extraction of oxalates from spinach.