Hojo Y
Sci Total Environ. 1986 Dec 1;57:151-9. doi: 10.1016/0048-9697(86)90019-7.
The selenium content of various baby foods was determined by spectrofluorimetry. Mean levels of Se (ng ml-1) decreased in the sequence: pasteurized cow's milk (28.4) greater than raw cow's milk (23.1) greater than mature human milk (22.5) greater than milk-based infant formulae (6.6). The sequence of mean values of Se (ng mg-1 protein) was: human milk (1.57) greater than raw cow's milk (0.96) greater than infant formulae (0.37). Dietary Se intake (microgram day-1) of 3 month old infants fed on infant formula and various milks decreased in the order: human milk (21.0) greater than pasteurized cow's milk (18.9) greater than raw cow's milk (15.0) greater than infant formulae (5.4). There was a significant positive correlation (r = 1.00, p less than 0.001) between the Se content of the infant formula product and that of the pasteurized milk product of three manufacturers. Hot air treatment reduced the Se content of cow's milk with increasing temperature and time of heating: loss of Se amounted to 11.1% at 210 degrees C for 25 min. The Se content of human milk was positively correlated (r = 0.64, p less than 0.001) with its protein content and negatively correlated (r = -0.77, p less than 0.01) with its fat content. These correlations were not found for infant formulae.
采用荧光分光光度法测定了各类婴儿食品中的硒含量。硒的平均含量（纳克/毫升）按以下顺序递减：巴氏杀菌牛奶（28.4）＞生鲜牛奶（23.1）＞成熟母乳（22.5）＞以牛奶为基础的婴儿配方奶粉（6.6）。硒的平均含量（纳克/毫克蛋白质）顺序为：母乳（1.57）＞生鲜牛奶（0.96）＞婴儿配方奶粉（0.37）。以婴儿配方奶粉和各类牛奶喂养的3个月大婴儿的膳食硒摄入量（微克/天）按以下顺序递减：母乳（21.0）＞巴氏杀菌牛奶（18.9）＞生鲜牛奶（15.0）＞婴儿配方奶粉（5.4）。三家制造商生产的婴儿配方奶粉产品和巴氏杀菌牛奶产品中的硒含量之间存在显著正相关（r = 1.00，p＜0.001）。热风处理会使牛奶中的硒含量随加热温度和时间的增加而降低：在210℃加热25分钟时，硒损失量达11.1%。母乳中的硒含量与其蛋白质含量呈正相关（r = 0.64，p＜0.001），与其脂肪含量呈负相关（r = -0.77，p＜0.01）。婴儿配方奶粉未发现这些相关性。
