Wheal Matthew S, DeCourcy-Ireland Emma, Bogard Jessica R, Thilsted Shakuntala H, Stangoulis James C R
Flinders University, School of Biological Sciences, GPO Box 2100, Adelaide, South Australia 5001, Australia.
WorldFish, Bangladesh, House 22 B, Road 7, BlockF, Banani, Dhaka 1213, Bangladesh; The University of Queensland, School of Public Health, Herston Road, Herston, Brisbane, Queensland 4006, Australia.
Food Chem. 2016 Jun 15;201:222-9. doi: 10.1016/j.foodchem.2016.01.080. Epub 2016 Jan 21.
Twenty-five species of fish, shrimp and prawn from local markets in Bangladesh were analysed for concentrations of total Fe, haem Fe and non-haem Fe by ICP-MS. Total Fe and non-haem Fe concentrations were measured in nitric acid-digested samples and haem Fe was extracted using acidified 80% acetone for 60 min. Total Fe concentrations ranged from 0.55-14.43 mg/100 g FW, and haem Fe% ranged from 18%-93% of total Fe. Repeat extractions with 80% acetone recovered additional haem Fe, suggesting that previous measurement by this technique may have underestimated haem Fe content. Calculation of Fe balance (summing Fe in acetone extracts and Fe in the residue after haem Fe extraction) was not significantly different from total Fe, indicating the two processes recovered the different forms of Fe with similar effectiveness.
采用电感耦合等离子体质谱法（ICP-MS）分析了从孟加拉国当地市场采集的25种鱼类、虾类和对虾的总铁、血红素铁和非血红素铁浓度。在硝酸消解的样品中测定总铁和非血红素铁浓度，并用酸化的80%丙酮提取血红素铁60分钟。总铁浓度范围为0.55 - 14.43 mg/100 g鲜重，血红素铁占总铁的百分比范围为18% - 93%。用80%丙酮重复提取可回收额外的血红素铁，这表明此前用该技术测量可能低估了血红素铁含量。铁平衡计算（将丙酮提取物中的铁与血红素铁提取后残渣中的铁相加）与总铁无显著差异，表明这两个过程以相似的效率回收了不同形式的铁。
