CALCIUM-OXALATE CRYSTALS - THE IRRITANT FACTOR IN KIWIFRUIT

被引：55

作者：

PERERA, CO ^{[1
]}

HALLETT, IC ^{[1
]}

NGUYEN, TT ^{[1
]}

CHARLES, JC ^{[1
]}

机构：

[1] DSIR PLANT PROTECT,DEPT SCI & IND RES,AUCKLAND,NEW ZEALAND

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb01599.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The cause of irritation in the mouth, when kiwifruit nectars and dried kiwifruit products are ingested, was investigated. Idioblast cells that contain raphide crystals of calcium oxalate were isolated from inner pericarp tissue of the fruit and studied by light and electron microscopy. An experienced panel of 9 judges detected an irritation from sweetened apple puree when isolated raphide crystals were incorporated at the rate of 30 mg oxalate/100g of puree. Sensory and microscopic studies showed evidence that the irritation was caused by sharp calcium oxalate crystals exposed during processing. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1066 / &

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