关于用铁和抗坏血酸强化蔗糖的研究。

Studies on the fortification of cane sugar with iron and ascorbic acid.

Disler P B, Lynch S R, Charlton R W, Bothwell T H, Walker R B, Mayet F

Br J Nutr. 1975 Jul;34(1):141-52. doi: 10.1017/s0007114575000177.

Abstract

The feasibility of improving iron nutrition by fortifying cane sugar with Fe and ascorbic acid was studied. 2. It was found to be possible to add a number of Fe salts together with ascorbic acid to sugar without affecting its appearance or storage properties. 3. The absorption of Fe from fortified sugar eaten with maize-meal porridge or made into jam or biscuits was measured in ninety-four volunteer multiparous Indian women using the 59-Fe erythrocyte utlization method. 4. The absorption of Fe from sugar fortified with ascorbic acid and ferrous sulphate and eaten with maize-meal porridge was increased about twofold in the ratio, ascorbic acid:Fe was 10:1 by weight. If the ratio was increased to 20:2, Fe absorption was increased a further threefold. 5. Sugar fortified with soluble Fe salts, including FeSO4.7H2O, discoloured both tea and coffee; sugar fortified with ferric orthophosphate did not have this effect. 6. Fe from FePO4.H2O was poorly absorbed when added with sugar to maize-meal porridge, and also when added with adequate quantities of ascorbic acid. This form of Fe was absorbed much less well than was the intrinsic Fe present in the maize. 7. When sugar fortified with FePO4.H2O and ascorbic acid was added to maize-meal porridge before cooling or was made into jam there was a several-fold increase in the amount of Fe absorbed.

摘要

研究了通过用铁和抗坏血酸强化蔗糖来改善铁营养状况的可行性。2. 发现可以将多种铁盐与抗坏血酸一起添加到糖中，而不影响其外观或储存特性。3. 使用59-Fe红细胞利用法，在94名多产印度志愿女性中测量了食用强化糖（与玉米粉粥一起食用或制成果酱或饼干）后铁的吸收情况。4. 当抗坏血酸与硫酸亚铁强化的糖与玉米粉粥一起食用时，抗坏血酸与铁的重量比为10:1时，铁的吸收增加了约两倍。如果该比例增加到20:2，铁的吸收进一步增加了三倍。5. 用包括FeSO4·7H2O在内的可溶性铁盐强化的糖会使茶和咖啡变色；用正磷酸铁强化的糖则没有这种效果。6. 当将FePO4·H2O中的铁与糖一起添加到玉米粉粥中时，以及与适量抗坏血酸一起添加时，其吸收都很差。这种形式的铁的吸收比玉米中固有的铁要差得多。7. 当在冷却前将用FePO4·H2O和抗坏血酸强化的糖添加到玉米粉粥中或制成果酱时，铁的吸收量会增加几倍。