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。     

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。     

铁强化酱油市场调查

该文调查了铁强化酱油市场销售情况以及人群铁强化酱油消费情况。随机抽取四个省会级城市,抽取城市中至少5家大型超市进行调查,了解铁强化酱油销售情况。在当地商超门口,菜市场门口等人员密集的地方进行随机调查,了解当地酱油以及铁强化酱油购买与食用情况。结果表明,42家商超中有29家商超销售铁强化酱油,铁强化酱油售价较同规格酱油售价高0.07元/100 mL。过去一年有5.02%的人食用过铁强化酱油。在铁强化酱油消费人群中,有15.6%的人过去一年一直食用铁强化酱油,有24.4%的人过去一年食用铁强化酱油时间超过2个月,有60%的人过去一年食用铁强化酱油时间不足2个月。因此仍需加大力度宣传推广铁强化酱油。     

正确认识铁强化剂

最近在电视里频频播放铁强化酱油的广告，许多人可能不懂，什么是铁强化？除了铁强化酱油还有没有别的铁强化食品？这些铁强化食品是用来做什么的呢？本文就为大家解开这些谜团。[编者按]     

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。     

铁营养强化剂及铁强化技术研究进展

铁是人体必需的微量元素,铁缺乏是我国主要的营养问题之一。食物强化是一项最具有成本效益性的长期干预措施。文章列举了几种常见的铁营养强化剂及在食物中的应用,并就铁强化技术的研究进展进行综述,以期为食物强化进程中强化剂的选择提供参考。     

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。     

铁缺乏症与铁强化酱油

该文介绍了铁缺乏引起的危害以及如何防治,其中食用铁强化酱油是一种事半功倍的有效途径。     

铁强化食品研究进展

针对铁缺乏有多种干预措施，其中推广铁强化食品是最具有成本效益性的干预措施。近年来由于人们对铁强化剂和强化技术研究的深入，NaFeEDTA强化食品和氨基酸螯合铁强化食品的研究取得了较大进展，铁盐微囊包裹、添加维生素C和植酸酶以提高铁吸收率的技术也有较大的发展，为全面了解铁强化食品的研究情况，就铁强化剂和强化技术的研究进展进行综述。     

面粉铁营养强化简介

介绍面粉铁营养强化的生产使用及铁营养强化对面粉及面制品的影响.     

Nonheme Iron Evaluation of a Hemoglobin Iron Concentrate

The nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow-heating and to 6.9% after fast-heating (p < 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p < 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product.     

含铁卤水的简易除铁

介绍在含铁卤水中加入氢氧化钠，经简单曝气。连续沉降后除铁的嘣易工艺装置厦生产实践经验。     

Iron in Food: Effect of Continued Use of Iron Cookware

Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.     

新型铁营养强化剂——超微细元素铁粉

摄食铁强化食品通常被认为是预防和治疗缺铁性贫血的有效措施。元素铁粉在国外是一种被广泛应用的食品铁强化剂。随着钠米材料制备技术的提高 ,可将元素铁粉制成超微细粉末 ,以期进一步提高铁粉的相对生物利用率 ,并改善铁粉的其他应用性能。还对这一新型铁营养强化剂的性能及相关问题进行了探讨     

Iron Binding by Sodium Alginate

Sodium alginate was dispersed in iron chelate solutions and incubated for 10 min. The alginate was precipitated with acetone and the iron in the supernatant measured. Bound iron was calculated. The effects of pH, iron: alginate ratio, chelator, and competing cation on iron binding by alginate were determined. Binding increased as the pH decreased and as the iron:alginate ratio increased; the chelator used (EDTA, NTA, ascorbic acid, citrate) affected complexing. Binding decreased in the presence of calcium. In vitro iron availability studies indicated that alginate-iron complexes are disrupted during digestion.     

Iron fortification in dairy industry

Iron deficiency is usually the result of insufficient dietary intake of iron, poor utilization of iron from ingested food, or a combination of the two. Direct addition of iron to milk or dairy products might be an effective mean of increasing the dietary intake of iron to the general population. However, iron fortification of milk or dairy products induces several biophysicochemical modifications with important consequences. This report reviews general informations on the iron fortification of milk and dairy products.     

快速测定营养强化大米和铁锅烹饪食品中的铁含量

Fe2+和水合红菲绕啉(BPDS)结合形成红色络合物,在波长535nm处有最大吸收,以此原理用分光光度计快速测定了食物中的铁含量。用该法实测某铁强化营养大米中的铁含量为47.38mg/kg;而铁锅烹饪可以极大地丰富汤水和米粥中的铁含量,分别达到3.73mg/kg和14.19mg/kg起始重量。在pH为2的酸性汤水中烹饪,铁元素加入食物的含量提高39倍,达到144.33mg/kg起始重量。因此,主食大米经铁营养强化和铁锅烹饪都可以满足人体对铁元素的需求。     

铁营养强化剂研究综述

本文从人体铁吸收的机理和铁营养强化剂的发展历程入手,对各类铁营养强化剂的有效性和安全性等方面的研究进行了综述。蛋白质类铁营养强化剂具有有效性高、副作用小的优点,是未来铁营养强化剂研究与开发的新方向。     

Iron requirement of Brochothrix thermosphacta

Brochothrix thermosphacta was found to have a requirement for iron under aerobic conditions using sensitivity to the specific ferric iron chelator, ethylenediamine di(o-hydroxyphenyl acetic acid), EDDA. EDDA-induced inhibition was reversible with the addition of iron at the time of inoculation. Various concentrations of ultrapure iron, as ferrous ammonium sulphate, added to minimal medium broth (MMB) + 10 μmol EDDA/ml revealed an apparent requirement for 2.0 μg/ml iron under aerobic conditions at 25°C. The ability to recover from iron deprivation with the addition of iron was significantly reduced as the time of addition after exposure to EDDA increased. No recovery occurred after 5 h. Lactobacillus plantarum ATCC e8014, was unaffected by EDDA and served as a negative control.     

血红素铁研究进展

缺铁性贫血是我国人群普遍存在的常见营养性缺乏病,传统的补铁剂存在着吸收率低、副作用大等问题。血红素铁是一种生物态铁,是动物血液中的天然色素和生物铁化合物,能够直接被人体肠粘膜吸收,生物利用率高,而且无副作用,可作为营养强化剂广泛使用,应用于化工、医药和食品行业。本文就血红素铁的功能、应用及其制备、纯化方法等作一综述。