海洋生物苷肽天然铁调味汁与市售铁强化酱油的铁吸收率试验及铁高吸收率结果的机理探究

Iron absorpting rate experience for marine biological glycoside peptide natural iron flavoring juice and market iron-fortified soy sauce and the mechanism research of high iron absorpting rate

由扇贝、海带生产的海洋生物营养均衡[1]、含天然铁的调味汁,富含磺酸岩藻糖苷多肽聚合物(简称"苷肽")、扇贝多肽、牛磺酸、精氨酸、赖氨酸、硒、锰、钙、锌、镁、碘、钾、铜、钴和VA、VC、VB12等维生素族群、以及20余种海洋生物氨基酸等营养元素。铁缺乏和缺铁性贫血是我国普遍存在的营养问题。目前市场上的铁酱油主要靠添加NaFeEDTA形成含铁酱油,其主要缺点有:肠胃不良反应、吸收率不高、口感不佳等等。就海洋生物调味汁与天然铁、均衡营养和特殊因子相结合,形成铁吸收速度较快,在血内存留时间较长的试验结果和原理做出了阐述。

The natural iron flavoring juice made of scallops and kelp reflects on the marine biological nutritional balance, which contains glycoside peptide, scallops peptide, taurine, arginine, lysine, selenium, manganese, calcium, zinc, magnesium, iodine, potassium, copper, cobalt, vitamins including VA, VC, VB12 and more than twenty kinds of marine biological amino acids. The lack of iron and iron-deficiency anaemia are a common problem in China. Nowadays, The iron soy sauce in the market is made by adding NaFeEDTA into the common soy sauce, which main shortcomings are including unhealthy gastrointestinal reaction, low absorpting rate and poor taste etc. At last,the experiential results and mechanism are elaborated that the iron absorpting speed is quicker and the iron mantained time in blood is longer when the marine biological flavoring juice combines with natural iron, balancednutri- ents and special elements.