在添加不同水平铁和锌的土壤中种植的菠菜（菠菜属）中铁的体外生物利用度。

In vitro bioavailability of iron from spinach (Spinacea oleracea) cultivated in soil fortified with graded levels of iron and zinc.

作者信息

Reddy N S, Sondge C V, Khan T N

机构信息

Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Maharashtra State, India.

出版信息

Plant Foods Hum Nutr. 1993 Nov;44(3):241-7. doi: 10.1007/BF01088318.

DOI:10.1007/BF01088318

PMID:8295863

Abstract

A pot-culture experiment was conducted to assess the bioavailability of iron from spinach cultivated in soil fortified with graded levels of iron and zinc (FeSO4 x 7H2(0) and ZnSO4 x 7H2(0), respectively). Applications of varying levels of iron to soil increased the total iron and phosphorus contents and decreased the zinc content (P < 0.05). The effect of applying varying levels of zinc was the opposite of on the minerals in spinach. The ascorbic acid content was remarkably reduced with varying levels of iron and zinc. Higher levels of zinc and lower levels of iron in the soil increased the bioavailability of iron from spinach (P < 0.05). In conclusion, the interactions of 15 ppm zinc with 30 ppm iron significantly enhanced the bioavailability of iron, total iron and zinc contents.

摘要

进行了一项盆栽试验，以评估在添加了不同水平铁和锌（分别为FeSO₄·7H₂O和ZnSO₄·7H₂O）的土壤中种植的菠菜中铁的生物有效性。向土壤中施加不同水平的铁会增加总铁和磷含量，并降低锌含量（P < 0.05）。施加不同水平锌对菠菜中矿物质的影响则相反。随着铁和锌水平的变化，抗坏血酸含量显著降低。土壤中较高水平的锌和较低水平的铁提高了菠菜中铁的生物有效性（P < 0.05）。总之，15 ppm锌与30 ppm铁的相互作用显著提高了铁的生物有效性、总铁和锌含量。