食物构成对大鼠核黄素营养状况及需要量的影响  

RIBOFLAVIN STATUS ANDREQIOREMENT OF RATS ON DIFFERENT DIETS AT TWO LEVELS OF PROTEIN, STARCH AND RIBOFLAVIN

作　　者：徐京[1] 柳启沛[1] 郭红卫[1] 侯志强 

机构地区：[1]上海医科大学营养与食品卫生学教研室

出　　处：《营养学报》1995年第2期162-167,共6页Acta Nutrimenta Sinica

摘　　要：选初断乳ＳＤ大鼠，用两个水平蛋白质（酪蛋白１２％和２０％）、淀粉（３０％和６５％）、核黄素（１２μｇ／ｄ和２４μ／ｄ）组成２×２析因实验，研究大鼠核黄素营养状况及需要量与膳食因素的关系，实验期８周。结果表明，核黄素摄入量增加，动物生长、肝脏核黄索浓度和全血谷耽甘肽还原酶活性系数（ＢＧＲＡＣ）均明显改善。增加蛋白质摄入量，核黄素在肝脏中储备增加，但同时ＢＧＲＡＣ上升，提示组织可利用核黄素水平降低。淀粉摄入量增加，肝脏核黄素浓度和ＢＧＲＡＣ均有改善，提示整体核黄素营养水平有所提高。实验显示，核黄素需要量与膳食中蛋白质和淀粉摄入量有关，高蛋白、低淀粉组动物，核黄素需要量相对较高。iboflavin status and requirement were studied on weaning SD rats,by using a factorial dcsigii at two levcls of protein(12%and 20%casein),star-ch(30%and 65%),riboflavin(12μ g and 24μg per rat per day)in a 8-week experiment,with the increase of riboflavin intake, weight gain,liver ribofla-vin concentration increased and the whole blood glutathione reductase activity coefficients(BGRAC) decreased.Increasing protein intake increased riboflavin retention in the liver,but the availability for tissue riboflavin utilization decreased demonstrating by the enhancement of BGRAC. With starch intake,liver riboflavin concentration increased and BGRAC decreased indicating the whole body riboflavin level improved. These findings showed riboflavin re-quirement was related to dietary protein and starch intake and was higher with dietary composition of high protein and low starch.

关 键 词：食物 食物构成 核黄素 营养成分 需要量 

分 类 号：R151.3[医药卫生—营养与食品卫生学]