常见植物性食物植酸含量的测定  

DETERMNATION OF PHYTIC ACID IN COMMON PIANT ICODS

作　　者：刘兴旺[1] 韩晓杰[1] 李玉玖[1] 郭传礼 王莉[2] 

机构地区：[1]中国医科大学预防医学系营养与食品卫生学教研室 [2]沈阳市和平区卫生防疫站食品卫生料

出　　处：《中国医科大学学报》1993年第2期110-112,共3页Journal of China Medical University

摘　　要：采用改良FeCl_3沉淀法,对沈阳地区市售11种食物的植酸含量进行了测定。结果分别为大豆9.40±0.98mg/g;绿豆3.40±0.07mg/g;赤豆7.97±0.18mg/g;饭豆4.39±0.10mg/g;大米1.35±0.08mg/g;小米5.73±0.07mg/g;高粱米3.89±0.13mg/g;江米2.08±0.05mg╱g;玉米楂2.06±0.10mg/g;精粉2.09±0.06mg/g;玉米面4.15±0.11mg/g。同时还测定了该11种食物的总磷与无机磷含量。The phytic acid in soybean, mung bean, red bean, cowpea rice millet hurkecl kaoliang, polished glutinous rice cornflakes flour and corn-flour purchased in Shenyang markets wes determined with the method of FeCl_3 precitation. The phyic acid contents in these 11 sorts of plant foods are 9.60±0.98mg/g 3.40±0.07mg/g, 7.97±0.18mg/g, 4.39±0.10mg/g, 1.35±0.08mg/g, 5.73±0.07mg/g, 3.89±0.13mg/g, 2.08±0.05mg/g, 2.06±0.10mg/g, 2.09±0.06mg/g, and 4.15±0.11mg/g, respectively. In addition, the total phosphorous and inorganic phosphorous levels in the 11 sorts of plant foods were also measured

关 键 词：植酸 植物 食物 测定 

分 类 号：R151.3[医药卫生—营养与食品卫生学]