人体受试者对由挤压和未挤压麦麸及面粉组成的混合餐中铁和锌的吸收情况。

Iron and zinc absorption in human subjects from a mixed meal of extruded and nonextruded wheat bran and flour.

作者信息

Fairweather-Tait S J, Portwood D E, Symss L L, Eagles J, Minski M J

机构信息

AFRC Institute of Food Research, Norwich Laboratory, UK.

出版信息

Am J Clin Nutr. 1989 Jan;49(1):151-5. doi: 10.1093/ajcn/49.1.151.

DOI:10.1093/ajcn/49.1.151

PMID:2536211

Abstract

The effect of extrusion cooking of a bran-flour mixture on iron and zinc retention was measured in normal adults. The stable isotopes 58Fe (1.253 mg) and 67Zn (5.13 mg) were administered with 40 g nonextruded or extruded cereal with milk and isotopic retention was measured from fecal excretion over the next 4-7 d by neutron-activation analysis (Fe) and fast-atom-bombardment mass spectrometry (Zn). 58Fe retention was 15.1 +/- 2.4% (means +/- SEM) with the nonextruded meal and 16.5 +/- 2.7% with the extruded meal. 67Zn retention was 18.9 +/- 1.7% with the nonextruded meal and 18.3 +/- 1.5% with the extruded meal. Extrusion cooking had no effect on 58Fe or 67Zn retention.

摘要

在正常成年人中测定了挤压蒸煮麸皮面粉混合物对铁和锌保留率的影响。将稳定同位素58Fe（1.253毫克）和67Zn（5.13毫克）与40克未挤压或挤压的谷物加牛奶一起给予，通过中子活化分析（铁）和快原子轰击质谱法（锌）在接下来的4 - 7天内从粪便排泄物中测量同位素保留率。未挤压膳食的58Fe保留率为15.1±2.4%（均值±标准误），挤压膳食的为16.5±2.7%。未挤压膳食的67Zn保留率为18.9±1.7%，挤压膳食的为18.3±1.5%。挤压蒸煮对58Fe或67Zn的保留率没有影响。