农村寄宿制学校用铁强化酱油状况及铁含量分析  

Situation and iron content of iron fortified soy sauce applied to rural boarding schools

作　　者：李瑾[1] 黄建[1] 孙静[1] 方政[2] 唐艳斌[1] 王琛[2] 魏艳丽[1] 霍军生[1] 

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050 [2]中国疾病预防控制中心食物强化办公室,北京100050

出　　处：《中国酿造》2015年第6期29-32,共4页China Brewing

基　　金：公益性卫生行业科研专项(201202012)

摘　　要：贫血在我国属于中度公共卫生问题,铁强化酱油是安全有效的人体铁营养改善方法.本研究采集了24个省寄宿制学校使用的43个铁强化酱油产品,采用原子吸收分光光度法测定铁强化酱油总铁含量.结果显示,抽样地区农村寄宿制学校用铁强化酱油产品铁含量均值为（216.1±17.9） mg/kg,铁含量分布范围为191.5-263.8 mg/kg.农村寄宿制学校铁强化酱油中一级酱油占51.2％,桶装酱油占60.5％,高盐稀态发酵工艺的酱油占88.4％,生抽占55.8％.铁含量与酱油保存时间没有相关性,不同等级、不同包装形式铁强化酱油中铁含量无显著性差异,不同品种酱油中铁含量有显著差异,生抽中铁含量显著高于老抽.所有农村寄宿制学校铁强化酱油中铁含量均符合我国相应的食品安全国家标准.Anemia is a public nutrition issue in China, and iron fortified soy sauce is a safe and effective approach for control and prevention of anemia. This study was designed to determine the quality of iron fortified soy sauce through sampling and measurement of iron content with atomic spectrophotometry, and a total of 43 products were sampled in 24 provinces. The results showed that the average iron content of all samples was （216.1 ± 17.9） mg/kg, ranged from 191.5 mg/kg to 263.8 mg/kg. The samples of iron fortified soy sauce ranked in the first grade account for 51.2%, packed in barrels account for 60.5%, produced by high salinity diluted phase fermentation account for 88.4%, and light soy sauce account for 55.8%. The preservation time of iron fortified sauce was not in correlation with iron content, and there was no statistically significant among different grades or packages, but with statistically significant between different types, the iron content in light iron fortified soy sauce was higher than that in dark iron fortified soy sauce. The iron content of all iron fortified soy sauce applied in rural boarding schools was met the National Standard requirements.

关 键 词：铁强化酱油 农村寄宿制学校 原子吸收分光光度法 铁含量 

分 类 号：TS264.2[轻工技术与工程—发酵工程]