DETERMINATION OF TOTAL OXALATE IN SPINACH BY SPECTROPHOTOMETRY / 营养学报

An improved method for determination of the total oxalate in spinach was proposed. Oxalate in the spinach was precipitated at alkaline in CaC2O4 form. The precipitate was obtained by centrifugation and then acidified by HCIO4. KMnO4 was added and absorptivity was determined at 525 nm at a fixed time. This method was accurate and simple. Organic impurities existed in spinach could be removed by ultrviolet ray. The range of determination was 2?g/ml-35?g/ml. The recovery rate was 93-105% and the coefficient of variation was less than 5.35%.