|
|||||
|
|
| 蔬菜植物对 I–、IO–3的吸收及其生物有效性 | |
| 引用本文： | 翁焕新,严爱兰,洪春来,夏天虹,刘会萍.蔬菜植物对 I–、IO–3的吸收及其生物有效性[J].地球化学,2012(4):393-400. |
| 作者姓名： | 翁焕新 严爱兰 洪春来 夏天虹 刘会萍 |
| 作者单位： | 1. 浙江大学环境与生物地球化学研究所,浙江杭州310027 2. 杭州市农业科学研究院,浙江杭州310024 3. 浙江省农业科学研究院,浙江杭州310021 |
| 基金项目： | 国家自然科学基金（40873058,40373043） |
| 摘 要： | 通过水培方法培育含碘芹菜,揭示了蔬菜植物对 I–、IO–3的吸收特征,并在烹饪条件下,通过与碘盐的对比分析,研究了蔬菜植物中有机碘的生物有效性.研究结果表明,芹菜对 I–、IO–3的吸收速率随外源碘浓度的提高而增加,在不同的碘浓度下,芹菜对不同形态碘的吸收速率存在差异,这与 I–和 IO–3被吸收的方式不同有关;市售芹菜在100~160℃下爆炒90 s,添加碘盐,碘的损失率达54.80%~80.34%,含碘芹菜的碘损失率为3.00%~40.77%; 在100℃下烹煮5 min,市售芹菜加碘盐,菜和汤中的碘含量分别仅为碘添加含量的1.56%和29.03%,而含碘芹菜仍保留原始碘含量的85.26%;加醋会促使烹饪时添加的碘盐中无机碘丢失,而对含碘芹菜不产生明显影响 |
| 关 键 词： | 含碘芹菜 食盐加碘 人体补碘 生物有效性 |
The absorption of iodide and iodate by celery and their bioavailability |
|
| WENG Huan-xin,＊,YAN Ai-lai,HONG Chun-lai,XIA Tian-hong,and LIU Hui-ping.The absorption of iodide and iodate by celery and their bioavailability[J].Geochimica,2012(4):393-400. | |
| Authors: | WENG Huan-xin ＊ YAN Ai-lai HONG Chun-lai XIA Tian-hong and LIU Hui-ping |
| Institution: | 1. Institute of Environment and Biogeochemistry, Zhejiang University; Hangzhou 310027, China;2. Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China;3. Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
| Abstract: | Using hydroponics cultivating system, we studied the characteristics of iodine （iodide or iodate） absorption by celery, and their bioavailability after cooking in comparison to iodized salt. Our results show that the iodine content in celery increased with increasing iodine concentration in the hydroponic solution. The absorption rate of different iodine species by celery varies under different iodine source concentrations. After 90 seconds of stir frying at 100~160 ℃, 54.80%~80.34% of iodine from iodized salt added the celery was lost, in comparison to the 3.00%~40.77% iodine loss rate of iodine-enriched celery treated under the same condition. After boiling for 5 minutes at 100 ℃, only 1.56% and 29.03% of the iodine from added iodized salt were retained in celery and soup respectively, whereas 85.26% iodine retaining rate in iodine-enriched celery. The addition of vinegar causes a significant loss of inorganic iodine in iodized salt, but does not affect the bioavailability of iodine in iodine-enriched celery. |
| Keywords: | iodine-enriched celery salt added iodine iodine supplementation for body bioavailability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |