[谷物产品作为铁和锰的来源]

[Cereal products as a source of iron and manganese].

作者信息

Kot Andrzej, Zareba Stanisław

机构信息

Katedra i Zakład Bromatologii, Akademia Medyczna im. prof. Feliksa Skubiszewskiego w Lublinie, 20-081 Lublin.

出版信息

Rocz Panstw Zakl Hig. 2005;56(1):91-6.

PMID:16080449

Abstract

Iron and manganese concentrations in wheat, wheat flours, rye flours, rye breads and wheat breads taken in Lublin province was determined. The study was performed in 1999-2003. Analyses were performed using flame AAS, after dry ashing of samples in quartz crucible pats at 450 degrees C. Contents of the iron and manganese in the tested samples of wheat, wheat flours, rye flours, wheat breads and rye breads were respectively for Mn: 24.6-27.1 mg/kg, 2.0-46.9 mg/kg, 10.9-63.1 mg/kg, 6.2-20.0 mg/kg, 7.5-26.7 mg/kg and for Fe: 24.2-36.0 mg/kg, 8.9-34.7 mg/kg, 10.2-97.5 mg/kg, 6.2-29.1 mg/kg, 8.7-26.2 mg/kg.

摘要

测定了卢布林省采集的小麦、小麦粉、黑麦粉、黑麦面包和小麦面包中的铁和锰含量。该研究于1999年至2003年进行。在石英坩埚盘中于450摄氏度对样品进行干灰化后，使用火焰原子吸收光谱法进行分析。小麦、小麦粉、黑麦粉、小麦面包和黑麦面包测试样品中的铁和锰含量，锰分别为：24.6 - 27.1毫克/千克、2.0 - 46.9毫克/千克、10.9 - 63.1毫克/千克、6.2 - 20.0毫克/千克、7.5 - 26.7毫克/千克；铁分别为：24.2 - 36.0毫克/千克、8.9 - 34.7毫克/千克、10.2 - 97.5毫克/千克、6.2 - 29.1毫克/千克、8.7 - 26.2毫克/千克。