Se酵母中可溶态Se的形态分析  

Morphological Analysis of Selenium in Se-enriched Yeast

作　　者：铁梅[1,2] 李晶[1] 臧树良[1] 张朝红[1] 张崴[1] 李华为[3] 

机构地区：[1]辽宁大学环境科学系,辽宁沈阳110036 [2]华东师范大学化学系,上海200062 [3]沈阳师范大学化学与生命科学学院,辽宁沈阳110034

出　　处：《辽宁大学学报（自然科学版）》2006年第2期108-111,共4页Journal of Liaoning University：Natural Sciences Edition

基　　金：国家自然科学基金(20271024)项目资助

摘　　要：通过对富硒酵母在各种不同介质中可溶性硒的形态分析,考察其生物有效性.实验表明:常温下,在水环境和生理体液环境下更有利于人体对可溶态硒的吸收,且温度的变化除了水环境下影响复杂外,在其他介质中无明显影响.酵母中大部分硒是以硒蛋白和硒多糖的形式存在,生物利用率高,是无毒、天然、安全的补硒食品.In this paper, we investigate the biological availability of Selenium by the speciation analysis of Selenium in Se - enriched yeast in different mediums. The result shows that it is better to be absorbed for the soluble selemium in water and human physiolagicol body fluid environment at room temperature. And the temperature change has no obvious effect in other mediums but in water environment. Most of the selenium exist in yeast at the form of selenium polysaccharide and Se-protein, which has high biological availability. So seenrichecl yeast is a kind of nonpoisonous, natural and safe foodstuff to add Se.

关 键 词：酵母 硒 形态分析 

分 类 号：O652[理学—分析化学]