摘要
通过贮藏试验,研究了甘氨酸螯合铁在营养强化面粉中亚铁氧化率的变化,甘氨酸螯合铁的氧化稳定性明显好于硫酸亚铁。同时比较了甘氨酸螯合铁和硫酸亚铁在加工制作成各类面制品后的亚铁氧化率的变化,硫酸亚铁组的亚铁氧化率明显高于甘氨酸螯合铁组。
The change of ferrous oxidation rate of ferrous glycinate in fortified flour was studied by storage test and the oxidation stability of ferrous glycinate was significantly better than that of ferrous sulfate. Meanwhile, the change of ferrous oxidation rate of ferrous glycinate and ferrous sulfate after processed to flour products was compared respectively, and ferrous oxidation rate of ferrous sulfate group was obviously higher than that of ferrous glycinate group.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第11期10-12,共3页
Cereal & Feed Industry
基金
国家"十五"科技攻关项目"小麦深加工技术研究与开发"资助项目(2001BA501A04B)
关键词
甘氨酸螯合铁
强化面粉
氧化稳定性
ferrous glycinate
fortified flour
oxidation stability
