大豆蛋白、苹果果胶及维生素C 排铅效果的探究

Effects of soy protein, apple pectin and vitamin C on lead removal

通过对铅中毒小鼠灌胃三种不同剂量的食物材料,探究大豆蛋白、苹果果胶及维生素C的排铅效果。实验通过每日对铅中毒小鼠喂食高、中、低三种不同剂量的苹果果胶、大豆蛋白和维生素C,连续28 d。然后收集小鼠的血液、肝脏和股骨,用原子吸收光谱仪进行铅检测。结果表明重金属铅的摄入会影响小鼠的健康和生长状况;大豆蛋白、苹果果胶和维生素C均具有一定的排铅效果,在最佳的条件下,血铅含量降低了65%~70%,肝脏铅含量下降了63%~85%,股骨铅含量下降了18%~26%。本实验证明大豆蛋白、苹果果胶及维生素C三种食品材料具有较好的降血铅效果,维生素C被认为是最适合用于开发排铅功能食品的原料。本研究为排铅功能食品的研发提供了重要的理论依据。

The lead excretion effects of soybean protein, apple pectin and vitamin C was investigated by feeding three different doses of food material to mice poisoned by lead. The daily intake of apple pectin, soy protein and vitamin C from three different doses of high, medium and low doses of lead poisoning mice was continuously administered for 28 days. Then, their blood, liver and femur of rats were collected, and were detected by atomic absorption spectrometer. The results showed that the intake of heavy metal lead could affect the health and growth of mice. The lead removal experiment illustrated that soybean protein, apple pectin and vitamin C all had certain effects of lead emission. Under the optimum conditions, the blood lead content was reduced by 65%~70%, the liver lead content was decreased by 63%~85%, and the femur lead was decreased by 18%~26%, respectively. This experiment proved that three kinds of food materials such as soybean protein, apple pectin and vitamin C had good effects of blood lead emission, and vitamin C was regarded as the most suitable food material for developing lead-eliminating food. This study provided a theoretical basis for developing the lead-eliminating food in the future.