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題名 | 臺灣地區蔬菜之葉酸含量測定=Determination of Folate Content in Commonly Consumed Vegetables in Taiwan |
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作 者 | 呂麗琴; 林璧鳳; | 書刊名 | 中華民國營養學會雜誌 |
卷期 | 25:1 2000.03[民89.03] |
頁次 | 頁29-37 |
分類號 | 411.38 |
關鍵詞 | 葉酸; 蔬菜; 葉酸含量; Folate; Vegetable; Folate content; |
語文 | 中文(Chinese) |
中文摘要 | 本報告主要以微生物法測定臺灣地區的蔬菜葉酸含量,以國民營養調查研究中國人攝取蔬菜的總重量排行順序,測定攝取量較多之3種不同蔬菜葉酸含量。同時,為了解蔬菜冷藏後其葉酸含量是否受影響,分別測定新鮮蔬菜冷藏一週後之葉酸含量。本微生物測定法以葉酸需求菌Lactobacillus casei的生長來計量樣品葉酸含量,此微生物方法必須添加conjugase以分解長鏈麩胺酸成單鏈麩胺酸,方能受Lactobacillus casei所利用。並且宜以蔬菜樣品冷凍前即以conjugase處理之樣品,較能測得較高量之葉酸值。測定蔬菜結果顯示,在國人經常攝食的30種蔬菜中,每100 g蔬菜中葉酸含量以菠菜葉酸含量較多(320±55μg/100g),其次是油菜(190±13μg/100g)和青江菜(167±30μg/100g),而以蔥(32±7μg/100g)和洋蔥(33±5μg/100g)葉酸含量最少,其餘常食用葉菜類蔬菜的葉酸含量介於50~80μg/100g左右。而瓜類和豆類的含量一般較葉菜類蔬菜少,約在20~60μg/100g左右。至於冷藏一週後之蔬菜葉酸殘留率,以菠菜(22%)及小白菜(44%)較少,受到冷藏的影響容易造成葉酸流失,而梗葉較厚實或包葉的蔬菜,冷藏後葉酸的流失較小,保留較多的葉酸(70~80%)。此外,本報告提供以微生物法測定葉酸時應注意的事項,包括conjugase的添加處理方式、菌種的選擇和食物本身的特性,以期利於將來相關研究機構全面分析臺灣地區蔬菜葉酸含量時,供作參考,以獲得更客觀而完整的資料。 |
英文摘要 | The aim of this study was to determine the folate contents in the most commonly consumed vegetables in Taiwan. The folate contents of the 30 most commonly consumed vegetables according to the Nutrition and Health Survey in Taiwan (NAHSIT) 1993~1996 were measured using Lactobacillus casei microbiological assay. Conjugase was added for polyglutamate chains hydrolysis in folate to monoglutamate form in order for Lactobacillus casei utilization. Spinach contained the highest folate content among the commonly consumed vegetables in Taiwan (320±55μg/100g). Field mustard (190±13μg/100g) and Chin-chian tsai (167±30μg/100g) also had high folate content. The lowest folate content was found in green onions (32±7μg/100g) and onion (33±5μg/100g) for vegetables. The folate contents of the other leafy vegetables were between 50~80 μg/100g. Gourd and beans had less folate (20~60μg/100g) than leafy vegetables. Only 22% of the folates in spinach and 44% in pak-choi were retained after refrigeration for 1 week. However, about 70~80% of the folates were retained in other vegetables. The addition of conjugases, a folate-requiring microorganism for assay and the food characteristic itself may affect the accuracy of the folate determination. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。