中国食物与营养2011，Vol.17Issue(1)：83-85,3.
快速测定营养强化大米和铁锅烹饪食品中的铁含量
Rapid Determination of Iron Content in Rice Fortified and Prepared by Iron Wok
朱战胜 1张晶 1刘素芳 1张慧 1徐贤 1李爽 1卢中建1
作者信息
- 1. 方欣米业集团研发中心,郑州,450001
- 折叠
摘要
Abstract
Fe2+ binds BPDS to form a complex that can be absorbed at wavelength 535nm, so spectrophotometer was used to determine iron content in food. Iron content in FangXin fortified rice was 47.38 mg/kg. Chinese iron wok greatly enriched food iron element in cooking process and delivered 3.73 mg and 14.19 mg iron for soup water and rice congee for every kilogram of starting mass.Under acidic condition of pH 2, as much as 39-fold more iron was dissolved into soup water and reached up to 144.33 mg for every kilogram of starting water. Therefore, iron fortified or iron wok cooking both can meet the dietary requirement of iron nutrition.关键词
铁含量/快速测定/营养强化大米/铁锅引用本文复制引用
朱战胜,张晶,刘素芳,张慧,徐贤,李爽,卢中建..快速测定营养强化大米和铁锅烹饪食品中的铁含量[J].中国食物与营养,2011,17(1):83-85,3.
