Rao B S, Vijayasarathy C
National Institute of Nutrition, Indian Council of Medical Research, Jamai Osmania, Hyderabad, India.
Am J Clin Nutr. 1975 Dec;28(12):1395-401. doi: 10.1093/ajcn/28.12.1395.
Fortification of salt with iron has been suggested as a practical method of iron supplementation. In an effort to identify a suitable method for fortifying salt with iron two approaches were investigated. In one the possibility of fortifying salt with ferrous sulfate and a stabilizing agent was tried. Of the several stabilizing agents studied orthophosphoric acid was found to be the most promising one. Salt fortified with ferrous sulfate and orthophosphoric acid was found to keep well on storage without color development. Bioavailability of iron from this fortified salt, although satisfactory at the beginning, deteriorated on storage. An alternative approach in which salt was fortified with ferric orthophosphate, a stable iron compound and an absorption promoter like sodium acid sulfate was found to be more satisfactory. Salt fortified with ferric orthophosphate (3,500 ppm) and sodium acid sulfate (5,000 ppm) kept well without any color development for several months. The bioavailability of iron from this formula was comparable to that from ferrous sulfate and bioavailability did not decrease even after storage for 4-5 months. This fortified salt was also acceptable. This formula offers a practical solution to fortification of salt with iron.
用铁强化食盐已被提议作为一种实用的补铁方法。为了确定一种合适的食盐铁强化方法，研究了两种途径。一种是尝试用硫酸亚铁和一种稳定剂对食盐进行强化。在所研究的几种稳定剂中，发现正磷酸是最有前景的一种。用硫酸亚铁和正磷酸强化的食盐在储存时保存良好，没有变色。这种强化盐中铁的生物利用度虽然一开始令人满意，但在储存时会变差。另一种方法是用稳定的铁化合物正磷酸铁和一种吸收促进剂如硫酸氢钠对食盐进行强化，结果发现这种方法更令人满意。用正磷酸铁（3500 ppm）和硫酸氢钠（5000 ppm）强化的食盐在几个月内保存良好，没有任何变色。该配方中铁的生物利用度与硫酸亚铁相当，即使储存4至5个月后生物利用度也没有降低。这种强化盐也可以接受。该配方为食盐的铁强化提供了一种实用的解决方案。
