快速测定营养强化大米和铁锅烹饪食品中的铁含量  

Rapid Determination of Iron Content in Rice Fortified and Prepared by Iron Wok

作　　者：朱战胜 张晶 刘素芳 张慧 徐贤 李爽 卢中建 

机构地区：[1]方欣米业集团研发中心,郑州450001

出　　处：《中国食物与营养》2011年第1期83-85,共3页Food and Nutrition in China

摘　　要：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。Fe2＋ binds BPDS to form a complex that can be absorbed at wavelength 535nm,so spectrophotometer was used to determine iron content in food.Iron content in FangXin fortified rice was 47.38 mg/kg.Chinese iron wok greatly enriched food iron element in cooking process and delivered 3.73 mg and 14.19 mg iron for soup water and rice congee for every kilogram of starting mass.Under acidic condition of pH 2,as much as 39-fold more iron was dissolved into soup water and reached up to 144.33 mg for every kilogram of starting water.Therefore,iron fortified or iron wok cooking both can meet the dietary requirement of iron nutrition.

关 键 词：铁含量 快速测定 营养强化大米 铁锅 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.3[轻工技术与工程—食品科学与工程]