Content and in vitro availability of Fe,Zn, Mg,Ca and P in homogenized fish-based weaning foods after bone addition

The aim of the present study was to compare the Fe, Zn, Mg, Ca and P contents and their in vitro availability in five fish-based infant weaning foods, as a function of the fish bone added with the muscle. The weaning foods studied were: sole without bone (S); hake without bone (H); sole with bone and hake without bone (SBH); sole with bone (SB); and hake with bone (HB). Low levels of Fe and Zn and low percentages of these dialysed minerals were found in all the weaning foods assayed. The incorporation of bone increased the Ca and P contents, particularly in HB weaning food (92.8 ± 0.44 mg 100 g⁻¹ for Ca and 274 ± 1.93 mg 100 g⁻¹ for P). The amounts of Ca and P dialysed were also higher in the weaning foods with bone.     

隆回富硒区野生水芹中Ca、Mg、Fe、Se、Zn、Cu含量研究

利用原子吸收光谱法研究隆回富硒区野生水芹中Ca、Mg、Fe、Se、Zn、Cu六种元素的含量。结果表明:隆回富硒区野生新鲜水芹菜中Zn、Cu、Fe、Mg、Ca、Se分别达到1.4277×10-4、0.7853×10-4、90.4767×10-4、321.8782×10-4、1313.3938×10-4、1.46×10-4μg/g,水分含量为13.4%的干水芹菜中含量分别为69.01、9.42、1066.38、3540.66、14312.92、0.154μg/g。除Zn的含量低于芹菜外,其它各元素的含量均高于所列的常见蔬菜,其中Fe含量是普通蔬菜的45～7.5倍、Ca含量是普通蔬菜的13-1.6倍、Se含量是普通蔬菜的9.7～2.4倍。     

大蒜中Mg,Zn,Fe,Ca元素的形态分析

文章建立了微波消解,超声波提取,原子吸收光谱法测定大蒜中Mg,Zn,Fe,Ca元素形态分析的方法.用0.45 μm滤膜,D101型大孔吸附树脂,将大蒜液中4种微量元素分为悬浮态、可溶态、有机态和无机态.对微波消解、原子光谱工作条件进行了优化,在选定的最佳测定条件下,分别对大蒜中样品中4种微量元素的总量及其形态进行测定,结果显示:大蒜中Mg,Zn,Fe的无机态含量＞有机态＞可溶态＞悬浮态.Ca元素则是无机态含量＞有机态＞悬浮态＞可溶态.各元素的精密度在1％～6.9％之间,以Zn做加标回收验证测定的准确度,回收率在88.7％ ～104.2％之间,结果较为满意.该方法简单、快速,为研究大蒜中微量元素及其功效提供参考.     

植酸酶作用对米糠中钙、铁、锌生物利用率的影响

米糠含有丰富的矿物质,但植酸等抗营养因子的存在,使其消化吸收率很低.以米糠为原料,通过植酸酶处理以降解其中的植酸,并采用体外消化方法分析处理后的米糠的钙、铁、锌的吸收率.研究结果表明植酸酶能够有效地降低米糠中的植酸含量,添加量2.5 U/g米糠时,经2 h植酸的降解率达95%以上.同时,钙、铁、锌的可利用率均显著提高,相关性分析的结果显示,米糠的植酸含量与钙、锌的利用率之间存在显著负相关,铁的相关性不显著.     

Influence of the design of a product on in vitro mineral availability of homogenized weaning foods

The influence of the design of the product (percentage of main ingredients used in the formulation of the product) on mineral content and their ‘in vitro’ bioavailability, such as total dietary fibre (TDF) and phytic acid (PA) of a meat-based infant weaning food was studied. Phosphorus, Ca, Zn and Fe concentration and ‘in vitro’ availability of Ca, Fe and Zn changed depending on the percentage of rice flour, carrot, pea puree and chicken liver in the weaning foods. Also TDF contents depends on the design of the product, and both, FA and TDF, reduce the mineral bioavailability. Increasing pea puree and carrot in the formulation of the weaning food could increase P and Ca content. On the other hand, carrot supplies high TDF, therefore contributing to reduction of Ca availability. Iron content was positively correlated with the percentage of chicken liver. Percentage of carrot and pea puree included in the formulation of the weaning foods analysed determined the differences in Fe availability as significant positive regression coefficients (b=0.676, P<0.05 and b=0.622, P<0.05, respectively) were found. Using the in vitro availability values we have performed Cluster analysis and principal components analysis (PCA) to establish the best combination of percentages of raw ingredient which provides the highest mineral availability.     

Mn,Zn, Cu and Fe content in dietary fiber residues of peas

Mn, Zn, Cu and Fe in total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber residues of four different samples of peas were measured. The offical AOAC method was used to determine the TDF, SDF and IDF, and mineral content in the fiber residues was assayed by flame atomic absorption spectrophotometry. A considerable amount of ash was associated with TDF and SDF. The mineral association with TDF complex was considerable for Mn and Fe, moderate for Zn and negligible for Cu, although the mineral association differed as a function of dietary fiber fraction. A high percentage of Mn and Zn content in peas was associated with SDF, and Fe with IDF.     

硒锌铜交互效应对肉鸡胸肌铜、锌、铁、锰、钙含量的影响

研究了日粮不同硒、锌和铜水平及互作效应对肉鸡胸肌中铜、锌、铁、钙、锰含量的影响.选用1日龄罗斯308肉仔鸡720只,随机分为9个处理组.在玉米-豆粕型日粮基础上添加不同水平的蛋氨酸硒、甘氨酸锌和甘氨酸铜,以饲喂基础日粮组为对照组,试验期7周.结果表明:1)日粮不同硒水平对前中期胸肌铜含量的影响显著,对中期胸肌锌含量影响极显著,对后期胸肌铁含量影响显著,对前中后期胸肌钙含量影响不显著,对前期胸肌锰含量影响显著;2)日粮不同锌水平对前中后期胸肌铜含量影响显著,对中期胸肌锌含量影响极显著,对中期胸肌铁含量影响显著,对前期胸肌锰含量影响显著,对前中后期胸肌钙含量影响不显著;3)日粮不同铜水平对前中期胸肌铜、锌含量的影响显著,对后期胸肌锰含量影响显著,对前中后期胸肌铁、钙含量影响不显著;4)硒、锌和铜的交互作用对前中后期胸肌铜、锌、锰含量影响显著,特别是中期胸肌铜、锌含量影响极显著,对中后期胸肌铁含量影响显著,对中期胸肌钙含量影响显著.     

原子吸收光谱法测定葡萄酒中铜、铁、锌、镁的含量

葡萄酒中的金属元素对人体健康非常有益.用硝酸-高氯酸对葡萄酒进行消化处理,采用原子吸收光谱法测定、处理溶液中铜、铁、锌、镁的含量.结果表明:使用原子吸收光谱法测定葡萄酒中金属元素的方法可行、准确、简便、快速.     

微波消解-原子吸收法测定花生中钙、镁、铜和锌的含量

利用微波消解仪将花生消解,用原子吸收法测定去壳花生中钙、镁、铜和锌的含量。研究了微波消解条件对测定结果的影响。结果表明:用30%过氧化氢和浓硝酸作为消化液,工作曲线的相关系数在0.999 10.999 3之间,4种微量元素的加标回收率在96.51%100.49%之间,检出限在0.125 10.750 1μg/m L之间;菏泽去壳花生中钙、锌、镁、铜都有相对较高的含量。该方法具有方便快捷、准确可靠等优点,是花生中4种元素测定的理想方法。     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.     

微波消解-电感耦合等离子体发射光谱法测定大米中铜、锰、铁、锌、钙、镁、钾、钠8 种元素

建立微波消解-电感耦合等离子体发射光谱法测定大米中铜、锰、铁、锌、钙、镁、钾、钠8 种元素的方法。样品经微波消解后,直接用电感耦合等离子体-发射光谱仪同时测定上述8 种元素。结果表明：此方法的检出限在0.9～12 μg/L之间,线性相关系数r≥0.999 65;加标回收率在96.7%～104.3%之间,相对标准偏差＜5.0%;对小麦标准物进行测定,结果令人满意。     

Flavoured versus natural waters: Macromineral (Ca,Mg, K,Na) and micromineral (Fe,Cu, Zn) contents

Macro (Ca, Mg, K, Na) and micromineral (Fe, Zn, Cu) composition of 39 waters was analysed. Determinations were made by atomic flame spectrophotometry for macrominerals and electrothermic atomisation in graphite furnace for microminerals.     

Quantity of K, Ca, Na, Mg, Fe, Cu, Pb, Zn and ashes in DOC Tacoronte-Acentejo (Canary Islands, Spain) musts and wines

This study determines ash, K, Ca, Na, Mg, Fe, Cu, Pb, and Zn content in musts and wines of the DOC Tacoronte-Acentejo (Tenerife, Canary Islands) from two consecutive harvests. Samples were treated with HNO₃ and H₂O₂. Na and K were determined by flame photometry and the remaining metals by air/acetilene flame atomic absorption spectrophotometry. Significant differences were observed in Na, Ca and Mg contents between both harvests, possibly due to climate conditions.     

黑米中微量营养元素Fe,Zn,Cu和黑米色素的研究

研究黑米中微量元素Fe、Zn、Cu的含量与分布,及光、温度和几种常见金属离子对黑米色素稳定性的影响。原子吸收光谱测定表明,黑米中Fe和Zn的含量分别为38610~(－5)和36010~(－6);主要富集于黑米色素中。Cu的含量均低于1010~(－6)。黑米色素水溶液(pH=3)于温度70~100℃中,随着温度升高和延长加热时间,吸光值明显降低。光照对色素稳定性的影响随时间延长而增大。Fe~(2+)、Fe~(3+)和Sn~(2+)明显的影响色素的稳定性,而Ca~(2+)、Na~+、Cu~(2+)、Zn~(2+)的作用较小,Al~(3+)和Mg~(2+)可提高黑米色素的稳定性。     

浙贝、川贝中铜铁锌钙四种元素含量的测定

本文采用火焰原子吸收分先先度法测定浙贝、川贝中铜、轶、锌、钙四种元素的含量。对四种元素测定结果进行加标回收实验,铜的回收率在101％-113％之间,RSD不超过2．72％;铁的回收率在90％和108％之间,RSD不超过0．78％;锌的回收率在98％和111％之间。RSD不超过5．03％;钙的回收率在99％和113％之间,RSD不超过3．89％。     

调味品中Ca、Fe、Zn含量的测定

用原子吸收光谱法对济南市区酿造厂生产的市售调味口,随机采集１３个品牌进行Ｃａ、Ｆｅ、Ｚｎ含量的测定。结果表明：Ｃａ在１２－３０μｇ／ｍｌ浓度范围,Ｆｅ在２－１０μｍｇ／ｍｌ浓度范围,Ｚｎ在１－４μｇ／ｍｌ浓度范围内呈线性关系。Ｆｅ、Ｚｎ在食醋中的含量明显优于酱油,Ｃａ在食醋中与酱油中的含量无显著差异。     

Incorporation of Mg and Ca into nanostructured Fe2O3 improves Fe solubility in dilute acid and sensory characteristics in foods

Iron deficiency is one of the most common micronutrient deficiencies worldwide. Food fortification can be an effective and sustainable strategy to reduce Fe deficiency but selection of iron fortificants remains a challenge. Water-soluble compounds, for example, FeSO(4), usually demonstrate high bioavailability but they often cause unacceptable sensory changes in foods. On the other hand, poorly acid-soluble Fe compounds, for example FePO(4), may cause fewer adverse sensory changes in foods but are usually not well bioavailable since they need to be dissolved in the stomach prior to absorption. The solubility and the bioavailability of poorly acid-soluble Fe compounds can be improved by decreasing their primary particle size and thereby increasing their specific surface area. Here, Fe oxide-based nanostructured compounds with added Mg or Ca were produced by scalable flame aerosol technology. The compounds were characterized by nitrogen adsorption, X-ray diffraction, transmission electron microscopy, and Fe solubility in dilute acid. Sensory properties of the Fe-based compounds were tested in 2 highly reactive, polyphenol-rich food matrices: chocolate milk and fruit yoghurt. The Fe solubility of nanostructured Fe(2)O(3) doped with Mg or Ca was higher than that of pure Fe(2)O(3). Since good solubility in dilute acid was obtained despite the inhomogeneity of the powders, inexpensive precursors, for example Fe- and Ca-nitrates, can be used for their manufacture. Adding Mg or Ca lightened powder color, while sensory changes when added to foods were less pronounced than for FeSO(4). The combination of high Fe solubility and low reactivity in foods makes these flame-made nanostructured compounds promising for food fortification. Practical Application: The nanostructured iron-containing compounds presented here may prove useful for iron fortification of certain foods; they are highly soluble in dilute acid and likely to be well absorbed in the gut but cause less severe color changes than FeSO(4) when added to difficult-to-fortify foods.     

钙铁锌复合强化食醋的研究

本文对钙铁锌复合强化陈醋进行初步研究。结果表明，适宜的钙强化剂为氯化钙和醋酸钙；适宜的铁强化剂为柠檬酸铁铵和乳酸亚铁；多种锌强化剂适合陈醋的锌强化。氯化钙、柠檬酸铁铵和氯化锌对陈醋进行钙铁锌复合强化，可取得较好的效果，此时其强化量分别咪100mgCa/100ml,25mgFe/100ml和40mgZn/100ml陈醋。     

连续光源火焰原子吸收光谱法同时测定蓝莓中Ca、Mg、Fe、Zn含量

建立高分辨率连续光源火焰原子吸收光谱法同时测定蓝莓中Ca、Mg、Fe、Zn方法。样品采用湿法消解处理样品,用连续光源原子吸收光谱仪对蓝莓中Ca、Mg、Fe、Zn的含量进行检测,并对方法的精密度、检出限和回收率进行分析。结果表明：方法测定出蓝莓中Ca、Mg、Fe、Zn含量分别为100.3、55.80、2.330、1.413 mg/kg,方法检出限分别为0.030、0.830、0.088、0.049 mg/L,相对标准偏差为1.9%～4.7%,回收率为94.6%～107.0%。本方法可对同时检测蓝莓等果蔬食品中多种金属元素的工作提供帮助,具有灵敏度高、效率高,稳定性好、操作简单的特点。     

异养小球藻对铁、锌和钙的生物富集作用研究

本文研究了异养培养条件下,小球藻对微量元素铁、锌、钙的生物富集作用。研究表明,异养小球藻对于三种这微量元素有着不同的富集能力,当铁、锌、钙三种金属离子的浓度分别保持在0.36mmol/L、0.60mmol/L和1.50mmol/L时,小球藻生物量分别达到2.85g/L、3.025g/L和3.425g/L,同时小球藻胞内铁、锌、钙含量分别为0.688mg/g、0.131mg/g和0.125mg/g,与使用对照培养基的结果相比有显著增加。在500L发酵罐中进行补料分批培养,异养小球藻最高细胞密度可达到57.000g/L,胞内铁、锌、钙的含量也分别增加到0.128mg/g、0.051mg/g和0.585mg/g。本研究结果对于开发具有多重保健功能的小球藻食品具有重要意义。