模拟消化体系中乳及发酵乳对铁化学状态及透析率的影晌

Effect of Milk and Fermented Milk on the Chemical forms and Dialazable Rate of Iiron During in Vitro Digestion

本文通过体外消化来模拟消化系统以研究乳及发酵乳对FeCl3中铁的化学状态及透析率的影响，结果表明，在消化过程中乳及发醇乳可促进铁的溶解、以及Fe3+的还原和铁的透析，这一作用与样品的pH元失，认为是消化过程中产生的氨基酸和肽起了作用。研究还发现，原乳先加铁盐再送行发酵所产生的作用要较发醇后再加铁盐的作用大，认为发醇乳对铁化学状态及透析率的影响具有时间效应。此外，有乳存在的各试验组其Fe3+透析率较可溶性铁的透析率与对照组差异更大。

Through in vitor digestion. effects of milk and fermented milk on chemical forms and dialazation of Fecl3 were studied. The rusults indicated that milk and fermented milk could improve resolvabmlity of iron, reductibility of Fe3+ to Fe2+ and dialazation of iron during digestion. These effects are not related to the original pH,but the amino acids and pepftides produced during digestion are thought to be responsible. Another important finding of the study is that the effect of fermented milk with adding of fecl3 befor fermentation was greater than that of fermented milk with adding of fecl3 after fermentation. It is proposed that a time—effect of fermented milk on the chemical forms and dialazation of iron. In addition, the differences of dialazable ferrous irons are greater than those of dlalazable soluble irons between trail groups and the contro group. All these effects have a potential to increase the bioavailability of iron.