营养锌盐中锌存在形式的稳定性研究

研究了葡萄糖酸锌、柠檬酸锌、乳酸锌等三种有机锌作为食盐营养强化剂的稳定性。三种有机锌在常温下与食盐混合后皆能稳定存在,在烘烤条件及油炸条件下柠檬酸锌最稳定,乳酸锌次之,葡萄糖酸锌最不稳定。因此,选择柠檬酸锌作为食盐强化剂较为理想。

The thermostability of zinc citrate,zinc g luconate and zinc luctate that have been exposed under different conditions was studied in this paper.The result of titration -analysis shows:their zinc contents have not been chang ing since they were mixed with salts under normal room temperature two months ag o.Not only in an oven but also in oil the thermostability of zinc citrate is hig hest,z inc luctate is second,followed by zinc g luconate.So zinc citrate is an optimal zinc addition to salts.