发芽处理对大豆中铁化学状态的影响

Effect of Sprouting on the Chemical Forms of Iron in Soybean

对发芽大豆中铁的不同化学状态进行了定量分析。试验结果表明 ,发芽处理可以使大豆中易被人体吸收利用的可溶性铁和二价铁的含量增加。进一步研究表明 。

The various chemical forms of iron in soybean sprout were quantitatively determined.The amount of the soluble iron and ferrous iron in soybean which have high bioavilability for human increased during sprouting.Further investigation indicated the changes of the chemical forms of iron in soybean sprout mignt be due to the increase of ascorbic acid and the decrease of phytate in soybean during sprouting.