Kosonen T, Mutanen M
Department of Nutrition, University of Helsinki, Finland.
Int J Vitam Nutr Res. 1992;62(1):60-5.
The relative biological availability (RBV of FeSO4.7H2O = 100%) of carbonyl iron and complex ferric orthophosphate in flour and bread baked with this flour was determined in a rat hemoglobin repletion assay. Hemoglobin iron gain and iron intake during repletion were used as dose-response parameters, and the relative biological values were assessed by the slope-ratio method. The RBV of carbonyl iron in flour was not calculated because the statistical validity of the slope-ratio method was not fulfilled. The RBVs of all the tested iron sources were significantly lower than that of the ferrous sulphate standard (p less than 0.01). The RBV for complex ferric orthophosphate in flour was 45 +/- 8%, and for complex ferric orthophosphate and carbonyl iron in bread 36 +/- 7% and 35 +/- 7%, respectively. There were no differences in the bioavailability of carbonyl iron and complex ferric orthophosphate (p greater than 0.01). Baking did not effect the bioavailability of complex ferric orthophosphate (p greater than 0.01).
通过大鼠血红蛋白补充试验，测定了羰基铁和复合磷酸铁在面粉及用该面粉烘焙的面包中的相对生物利用度（硫酸亚铁·7H₂O的RBV = 100%）。补充期间血红蛋白铁的增加量和铁摄入量用作剂量反应参数，相对生物学值通过斜率比法评估。由于未满足斜率比法的统计有效性，因此未计算面粉中羰基铁的RBV。所有测试铁源的RBV均显著低于硫酸亚铁标准品（p < 0.01）。面粉中复合磷酸铁的RBV为45±8%，面包中复合磷酸铁和羰基铁的RBV分别为36±7%和35±7%。羰基铁和复合磷酸铁的生物利用度无差异（p > 0.01）。烘焙不影响复合磷酸铁的生物利用度（p > 0.01）。
