食品微量元素添加剂配制方法及功效研究

The Preparation Method and Efficacy Research on Food Trace Element Additives

随着微量元素对人体的防病、治病和延缓衰老等功效越来越显著,在食品中添加微量元素成分的科研项目,越来越引人注目。这些科研项目大致可分为4种类型:主体微量元素种类和量的研究;配体微量元素化合物种类的研究;载体微量元素生物转化的研究;以及微量元素添加剂功效的研究。该文把食品微量元素添加剂归纳为3种类型,即治病微量元素添加剂,保健微量元素添加剂和长寿微量元素添加剂,每种类型添加剂的主体、配体和载体都作了选择性研究,优选出治病方、保健方和长寿方等不同类型的配制方法,供制作者参考。

Research projects on adding trace element to food are becoming fascinating,with the trace element's efficacy of disease prevention,cure and anti- aging being remarkable. These research projects can be divided into four types: main body and amount of trace elements research; trace elements ligand compound type research; trace element carrier biological transformation research; and trace element additive efficacy research. In this article,trace element food additives are reduced to three kinds,which is trace element additives for disease cure,trace element additives for health? care,and trace element additives for anti- aging. A selective research has been made to the three kinds of trace element food additives,with refer to their main body,ligand part and carrier. In the end,several formulas are optimized,including disease cure type、health care type and anti- aging type.