摘要
研究了不同铁营养强化剂在米粉储藏实验中亚铁稳定性及其对VA保留率的影响。甘氨酸亚铁的亚铁稳定性要优于硫酸亚铁,添加甘氨酸亚铁的米粉中VA的氧化速度明显小于硫酸亚铁组。同时考察了甘氨酸亚铁在加工制作成米粉制品后亚铁氧化率的变化。
The oxidation stability of ferrous glycinate was evaluated by storage test as well as its influence on stability of vitamin A in fortified rice flour. Oxidation stability of ferrous glycinate was significantly higher than that of FeSO4 and the oxidation speed of VA in fortified rice flour with ferrous glycinate is slower than that with FeSO4. The oxidation stability of ferrous glycinate was also evaluated during manufacturing of rice flour foods.
出处
《食品与机械》
CSCD
北大核心
2006年第5期9-12,共4页
Food and Machinery
基金
江苏省科技攻关计划资助课题(项目编号:BE2005323)
关键词
甘氨酸亚铁
强化米粉
亚铁氧化稳定性
Ferrous glycinate
Fortified rice flour
Oxidation stability of ferrous
