赖氨酸及部分维生素强化面粉的营养评价  

Nutrition evaluation of wheat flour fortified with lysine and some kinds of the vitamins

作　　者：王惠梅 李庆天[2] 张志新[2] 唐建梅 

机构地区：[1]邗江县卫生防疫站,江苏扬州225002 [2]南京医科大学营养与食品卫生教研室,江苏南京21000

出　　处：《疾病控制杂志》2001年第1期39-41,共3页Chinese Journal of Disease Control and Prevention

摘　　要：目的　探讨经赖氨酸、维生素 B1 、维生素 B2 、维生素 A等强化后食用面粉的营养价值。方法　将断乳大白鼠随机分为对照组 ( 组 )和实验组 ( 、 、 组 ) ,对照组饲以未经强化的普通面粉 ,实验组分别饲以不同配方的营养素面粉 ,定期观察各组实验动物的体重、氮平衡、食饲效率、热能效率、蛋白质功效比值及负重游泳持续时间等。结果　经过 2 8天的分组饲养后 ,实验组动物的上述指标均显著高于对照组。结论　食用面粉经赖氨酸及部分维生素强化后蛋白质的营养价值得到显著提高 。Objective To investigate the nutrition value of wheat flour fortified with lysine,vitamin B 1,vitamin B 2,vitamin A. Methods White rat cut off milk were allocated into four groups (Ⅰ、Ⅱ、Ⅲ、Ⅳ)at random. Control group (Ⅰ) was raised with ordinary wheat flour non fortified and experiment group (Ⅱ、Ⅲ、Ⅳ) were raised with nutriment wheat flour with different prescription. The observer watched each group of animal periodically in weight, nitrogen balance, food raised efficiency, thermal energy efficiency, protein efficiency ratio, and swimming persisting time under burdon, and so on. Results After raised for 28 days among each group, the targets mentioned above in experiment group was found significently higher than that of control. Conclusions The wheat flour possessed higher nutrition evaluation of protein which benefits the development of white rat when fortified with lysine and some kinds of the vitamins.

关 键 词：赖氨酸 维生素 强化食物 营养价值 

分 类 号：R151.2[医药卫生—营养与食品卫生学]