Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK.
Food Chem. 2020 Mar 5;308:125655. doi: 10.1016/j.foodchem.2019.125655. Epub 2019 Oct 16.
Mechanisms of degradation and absorption of mineral complexes by the human digestive system are complex and still under investigation. The elaborate matrix of vegetables, and the presence of phytates and other inhibitors make study of these mechanisms difficult. In this qualitative study, extracts from freeze-dried savoy cabbage, broccoli, kale and spinach were subjected to digestion in vitro at pH 2.0 and pH 7.5 and analysed using SEC-ICP-MS. The results suggest that low molecular weight species (peak 6), related to the iron and zinc fractions, which appeared after acidic digestion in all vegetables, except in kale, were considerably reduced after digestion at pH 7.5. Low molecular weight species (peak 9), related to the phosphorus fraction, were present in all vegetables, except in kale, after alkaline digestion. While cabbage, broccoli and spinach showed similar degradation patterns, kale showed a different degradation behaviour.
人体消化系统对矿物质复合物的降解和吸收机制复杂，仍在研究中。蔬菜的复杂基质，以及植酸和其他抑制剂的存在，使得这些机制的研究变得困难。在这项定性研究中，将冷冻干燥的皱叶甘蓝、西兰花、羽衣甘蓝和菠菜提取物在 pH 2.0 和 pH 7.5 下进行体外消化，并使用 SEC-ICP-MS 进行分析。结果表明，在所有蔬菜（除羽衣甘蓝外）的酸性消化后出现的与铁和锌部分相关的低分子量物质（峰 6），在 pH 7.5 消化后大大减少。在碱性消化后，除羽衣甘蓝外，所有蔬菜中都存在与磷部分相关的低分子量物质（峰 9）。虽然白菜、西兰花和菠菜表现出相似的降解模式，但羽衣甘蓝表现出不同的降解行为。
