谈谈铁强化酱油

重点叙述酱油的铁营养强化，包括铁营养强化剂、铁强化酱油与普通酱油的区别、生产铁强化酱油的要求等问题，以加强人们对铁营养强化酱油的认识。     

健康网站

功能型调味汁在鲁研制成功国内首家采用以红曲霉为主的复合菌,对扇贝类和海带等下脚料进行多菌种协同发酵工艺,酿制而成的一种口感上乘,营养丰富,富含红曲活性物质、碘、牛磺酸、锌、钙、铁、锰、黄酮类和二十余种动物性氨基酸的功能型天然海洋调豉品在山东荣成研制成功。据该产品研制负责人山东荣成盛冠海洋生物食品厂董事长邱言模介绍,该功能型调味品中,突出了牛磺酸做为人体心肌中主要氨基酸之一的功能作用,防止乳酸增加,具有消炎、降压作用,并抑制酒精霉素,协助消化酶,促进脂溶性维生素A和维生素D及水溶性维生素B和维生素C…     

扇贝调味汁的研究

扇贝调味汁是选用扇贝边为原料，经科学方法精制而成，属于高营养调味品。含人体所必须的钙、磷、碘、锌、硒等多种微量元素及氨基酸。     

铁营养与铁强化酱油

本文介绍了铁对人体健康的影响、铁营养的强化及铁强化酱油。     

珍极集团——勇挑补铁大梁

钠铁EDTA是卫生部规定的酱油惟一合法铁剂，经过大量科学实验和多年人群实验，证明具有吸收率高、稳定性强、不影响酱油风味等特点，在酱油中加入钠铁EDTA的补铁方式是最科学、经济和实用的。我国每人每天消费酱油15克左右，按此量食用铁强化酱油，约占每天应摄入铁量的1／3，不会引起铁过量，是符合天然，营养标准的调味品。     

食用酱油铁含量的食品安全风险分析及对策影响

酱油作为人们日常生活中必不可少的调味品,所含的铁含量与铁缺乏病息息相关,含铁酱油也得到越来越多人的关注.文章运用比较研究、文献分析和归纳推理的方法,对我国与世界其他国家和地区的酱油食用情况和铁缺乏病进行对比分析,通过全国营养与健康调查的数据来分析含铁酱油对缺铁性贫血的影响.基于此,从企业、政府、消费者、行业协会视角,对...     

铁营养与铁强化酱油

本文介绍了铁对人体健康的影响、铁营养的强化及铁强化酱油。     

农村寄宿制学校用铁强化酱油状况及铁含量分析

贫血在我国属于中度公共卫生问题,铁强化酱油是安全有效的人体铁营养改善方法。本研究采集了24个省寄宿制学校使用的43个铁强化酱油产品,采用原子吸收分光光度法测定铁强化酱油总铁含量。结果显示,抽样地区农村寄宿制学校用铁强化酱油产品铁含量均值为（216.1±17.9） mg/kg,铁含量分布范围为191.5～263.8 mg/kg。农村寄宿制学校铁强化酱油中一级酱油占51.2%,桶装酱油占60.5%,高盐稀态发酵工艺的酱油占88.4%,生抽占55.8%。铁含量与酱油保存时间没有相关性,不同等级、不同包装形式铁强化酱油中铁含量无显著性差异,不同品种酱油中铁含量有显著差异,生抽中铁含量显著高于老抽。所有农村寄宿制学校铁强化酱油中铁含量均符合我国相应的食品安全国家标准。     

富血红素多肽螯合铁合成的初探

采用乙醇沉淀,在抗坏血酸和还原铁粉、50 ℃水浴的条件下,富血红素多肽酶解液及其超滤分离组分(透过液和截留液)以2:1比率(v/m)分别与FeCl2反应1 h得总铁含量为127.34 mg/g,128.70 mg/g和47.83 mg/g的多肽螯合铁.红外光谱分析表明:多肽螯合铁形成新的-C≡N特征吸收峰,证明了多肽与铁形成新的化学结构.脂肪储藏实验表明:在促进脂肪过氧化值升高方面,富血红素多肽螯合铁比富血红素多肽酶解液和透过液要强,但比FeCl2弱.     

营养酱油中钙,铁,维生素C的测定法

一般酱油分析不对酱油中的微量营养元素进行测定,我在参加“系列营养酱油研制”课题组时,曾采用普通的化学分析法对营养酱油中钙、铁、维生素C进行了测定,效果较好。和原子吸收光谱分析法测定钙、铁相比较,具有投资少,技术要求低,便于中小型企业应用的优点。现介绍如下。     

缺铁性贫血与补铁剂研究概况

缺铁性贫血是世界范围内最普遍的营养素缺乏症之一,严重影响着人们的身体健康。铁摄入不足和过大消耗是造成缺铁性贫血的常见原因。因此,摄入足量的铁是预防和治疗缺铁性贫血的有效办法。科学工作者们一直致力于安全、有效的补铁剂的研究。目前补铁剂主要包括:以硫酸亚铁为代表的第一代补铁剂,以乳酸亚铁为代表的第二代补铁剂和近些年兴起的以大分子螯合铁为代表的第三代补铁剂。第三代补铁剂较第一、二代不仅具有吸收利用度好、副作用少、性质稳定等优点,而且其中大分子螯合剂还具有抗氧化、抑菌、免疫调节等生物活性,因而越来越受到人们的青睐,也成为了科研工作者的重点研究对象。本文围绕缺铁性贫血与人类健康、补铁剂研究历史、多糖铁复合物、多肽铁复合物以及富铁酵母等新型补铁剂的研究现状进行综述。     

国内外铁强化管理比较研究

铁缺乏是全球最为常见的营养缺乏病之一,也是各国的重要公共卫生问题。针对铁缺乏现状,各国制定了一系列铁强化的政策和法规,以改善缺铁性贫血以及铁缺乏相关疾病。本文就目前国内和部分国家食品铁强化法律法规体系、铁强化剂、铁强化食物载体等方面进行论述,为今后我国铁强化政策的修订提供参考。     

Use of superoxide as an electron shuttle for iron acquisition by the marine cyanobacterium Lyngbya majuscula

Reduction of iron from the ferric state to the ferrous state is one strategy employed by microorganisms in nearneutral environments to increase its biological availability. In recent years, the existence of mobile reducing agents produced bymicroorganismsto promote iron reduction, known as electron shuttles, has been demonstrated. Production of electron shuttles has been shown for several organisms, employing a variety of mostly organic molecules as the electron carrier. Here we show that the coastal cyanobacterium Lyngbya majuscula produces iron-reducing superoxide radicals (02*-) and that this facilitates increased iron uptake. We suggest that superoxide is a useful electron shuttle because it reacts rapidly and almost indiscriminately with Fe(lll)-organic complexes and its precursor, dissolved oxygen, is ubiquitous in the photic zone. We further suggest that, for these reasons, the generation of superoxide by marine oxygenic photosynthetic microorganisms and its use in facilitating iron uptake may be a reasonably widespread process.     

吸波铁纤维的结构及性能

目前吸波材料应用的范围主要集中在硬质材料上,用铁纤维开发满足特殊军事环境下的柔性吸波织物具有重要的研究意义。针对铁纤维的吸波性能和可纺性能,对铁纤维的微观形态、微区成分元素种类、含量进行了测试。实验表明圆铜法生产的铁纤维截面呈不规则异形,纵向有多道沟槽,其微观形态和组分对纤维吸波性能具有促进作用。对直径10μm 铁纤维与直径18μm 不锈钢纤维的机械性能、摩擦性能进行了对比,预测了铁纤维顺利纺纱的可行性。     

IRON SOLUBILITY FROM SEAFOODS WITH ADDED IRON AND ORGANIC ACIDS UNDER SIMULATED GASTROINTESTINAL CONDITIONS

Iron absorption from foods is dependent on the type of food consumed and other factors such as ligands which may have enhancing or inhibiting effects on iron absorption. In this study, iron (Fe²⁺ or Fe³⁺) and two organic acids (ascorbate and citrate) were added to three seafood surimis (scallops, prawns, and cod) and then subjected to simulated gastrointestinal conditions (pH 2, 4, and 6) to evaluate iron solubility. Soluble iron decreased with increasing pH in all samples and control. In cod, a combination of ascorbic and citric acid (1:2) was most effective to increase soluble iron; however, in scallops and prawns citric acid alone was best. After sequential pH and enzyme treatments, it was found that the effectiveness of iron solubilization depended primarily upon the type of seafood present and to a lesser extent the oxidation state of the iron salt.     

Photochemistry of iron in simulated crustal aerosols with dimethyl sulfide oxidation products

Iron contained in dust-derived aerosol particles deposited into remote oceans is essential for phytoplankton productivity, which controls photosynthesis rate and the uptake and release of climate forcing gases. Understanding chemical mechanisms that control iron bioavailability, that is, its speciation, is therefore crucial for global climate predictions. In the present study, the photoredox chemistry of iron in marine atmospheric aerosol particles was investigated by using ferrihydrite as a surrogate iron phase in the presence of dimethyl sulfide (DMS) derived oxidation products: dimethyl sulfoxide (DMSO), dimethyl sulfone (DMS02), methane sulfinic acid (MSIA), and methane sulfonic acid (MSA). Reactants and products were analyzed with UV-vis absorption spectroscopy, ion chromatography, and a hydrogen peroxide sensitive electrode. Results show that MSIA enhances the photoreductive dissolution of iron in a ligand-to-metal charge transfer reaction producing Fe(II), MSA, and H2O2. The rate law for Fe(II) is close to first order (0.79) with regard to adsorbed MSIA and has an empirical rate constant of 1.4 x 10(-4) s(-1). This mechanism may represent a significant pathway through which iron becomes more bioavailable, and it contributes to models of iron and sulfur chemistries in the marine atmosphere.     

Removal and inactivation of waterborne viruses using zerovalent iron

A daunting challenge facing the water industry and regulators is how to simultaneously control microbial pathogens, residual disinfectant, and disinfection byproducts in drinking water, and to do so at an acceptable cost. Of the different pathogens, viruses are especially problematic due to their small size, high mobility, and resistance to chlorination and filtration. In the past decade, zerovalent iron has been used to treat a wide variety of organic and inorganic contaminants from groundwater. However, iron has not been tested against biological agents. This study examined the effectiveness of commercial zerovalent iron to remove two viruses, phiX174 and MS-2, from water. Removal of these viruses by iron granules in batch reactors was first-order, and the rate was likely controlled by external mass transfer. Most of the viruses removed from solution were either inactivated or irreversibly adsorbed to iron. In a flow-through column containing zerovalent iron (with 20 min of iron contact time), the removal efficiency for both viruses was 4-log in an initial pulse test, and over 5-log in the second pulse test after passage of 320 pore volumes of artificial groundwater. We assume that the improved efficiency was due to continuous formation of new iron (oxyhydr)oxides which served as virus adsorption sites. To our knowledge, this is the first demonstration of biological agent removal from water by zerovalent iron. Results of this study suggest zerovalent iron may be potentially useful for disinfecting drinking water and wastewater, thereby reducing our dependence on chlorine and reducing the formation of disinfection byproducts.     

Biological availability of iron found in fish-meals

Samples of uncontaminated meals produced in the laboratory from capelin and mackerel were found to contain about 70 and 90 mg iron kg^?1, respectively. Commercially produced fish-meals were contaminated to a varying degree by iron from the processing equipment. The increased iron content in commercial meals may represent an important nutritional iron source. In experiments with chicks, the biological availability of the iron in fish-meals was found to depend on the total amount present. Compared with iron given as ferrous sulphate, the ‘fish-iron’ was found to be about 70% available, whereas the ‘contaminating iron’ derived from the processing equipment during production showed considerably lower availability, varying from 22 to 52%, depending on the factory.     

Influence of high dietary iron as ferrous carbonate and ferrous sulfate on iron metabolism in young calves

Twelve intact male Holstein calves averaging 90 kg and 12 wk of age were fed one of three dietary treatments for 28 d. The diets were A) control, B) control plus 1000 ppm iron as ferrous carbonate, and C) control plus 1000 ppm iron as ferrous sulfate monohydrate. Calves were dosed orally on d 15 of the treatment period with 1 mCi of iron-59. Neither source of added iron had a significant effect on weight gains, feed consumption, hemoglobin, packed cell volume, serum total iron, serum total iron-binding capacity, unbound iron-binding capacity, serum copper, tissue copper, fecal dry matter, or a consistent effect on fecal pH. The ferrous carbonate had no significant effect on stable zinc or stable iron in any tissue studied. Calves fed ferrous sulfate had higher average stable iron in most tissues and significantly more in the small intestine. Tissue zinc was lower in spleen and pancreas of ferrous sulfate-fed calves. Both sources of added iron sharply reduced iron-59 in serum, whole blood, and body tissues. The reduction was substantially greater in calves fed the ferrous sulfate iron. Iron in ferrous sulfate had a higher biological availability than that in the ferrous carbonate; however, bioavailability of the ferrous carbonate iron appeared to be substantial and considerably more than that noted in previous studies in which a different source of ferrous carbonate was used. The maximum safe level of dietary iron is materially influenced by the source of iron with a higher tolerance indicated for ferrous carbonated than ferrous sulfate monohydrate.     

Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction

We investigated the effect of dietary phenolic acids on the oxidation of Fe²⁺ caused by molecular oxygen. All phenolic acids bearing 3,4-dihydroxy (catechol) or 3,4,5-trihydroxy (galloyl) moiety formed chelates with ferric iron and significantly increased the rate of Fe²⁺ autoxidation. The carboxylate group and catechol substitution instead of galloyl moiety facilitated the ferrous ion oxidation more effectively. Caffeic acid and protocatechuic acid, the strongest accelerators of Fe²⁺ autoxidation, were able to facilitate autoxidation at concentrations lower than 1% of the initial amount of Fe²⁺. Therefore chelates of these catecholic acids with iron displayed ferroxidase-like activity. Conversely, when we started from ferric ions, catechols partially formed ferrous ions in the presence of ferrozine. Thus, catecholic acids formed stable chelates with iron, in which ferric ion is the dominant species, but the redox cycling of iron between Fe²⁺ and Fe³⁺ in chelates probably plays a crucial role in the catalysis of ferrous iron autoxidation. Interestingly, 3-hydroxybenzoic acid, 4-hydroxybenzoic acid and vanillic (4-hydroxy-3-methoxybenzoic) acid protected ferrous ions from autoxidation as effectively as ascorbic acid and cysteine. These monophenolic acids, differently from ascorbic acid and cysteine, were not able to reduce ferric ions. Syringic (3,5-dimethoxy-4-hydroxybenzoic) acid did not alter the redox state of iron, only in a large excess over metal, syringic acid slightly inhibited ferrous ions autoxidation and partially reduced ferric ions. Therefore, the effects of syringic acid at high concentration were similar but much lower to those of ascorbic acid and cysteine. The biological importance of ferroxidase-like activity of polyphenols, especially the influence on iron absorption, is also discussed.