用体外消化法测定不同豆制品中的可利用铁

In Vitro Estimation of Iron Availability in Some Soybeen Products

本文模仿人体胃肠道环境,采用体外消化法。以可透析铁作为可利用铁,对几种大豆制品铁的利用率进行了测定和探讨。结果发芽大豆可透析铁为1.25±0.308％,比其他任何豆制品的可透析铁含量都高。其次分离大豆蛋白为0.962±0.311％,大豆粉为0.785±0.52％。市售豆腐粉的可透析铁最低,为0.432±0.179％。在分离大豆蛋白中添加蛋氨酸和在大豆腐中加维生素C,均可显著提高其可利用铁的含量。发芽大豆加外源性植酸后,未见有降低发芽大豆中可透析铁含量的作用。作者认为透析铁可作为食物中可利用铁的测定指标。

In this paper,an in vitro method simulat- ing the conditon of gastrointestinal digestion and dialyzable iron was used to estimate iron availability in some soybeen products. The re- sult showed that the relative ratio of dialyz- able iron of sprouted soy flour was 1. 253 ±0. 308% and it was more than witch of other soy products. The soy curd flour,as a group, had lower relative ratio of dialyzable iron,that was 0. 432±0. 179%. Vitamin C,methionine could increase dialyzable iron percentage in soy curd and in soy isolate protein respective- ly. Phytate was not as effective in decreasing estimated iron availability(dialyzable iron) of sprouted soy flour. An in vitro methods for de- termining dialyzable iron allows a rapid, inex- pensive and accurate estimation of nonheme iron availability in food or in complex meals.