中国食物与营养2025，Vol.31Issue(5)：29-34,6.
补充方式及加工过程对食物中硒含量的影响研究
Research on The Influence of Supplementation Methods and Processing Procedures on Selenium Content in Food
摘要
Abstract
[Objective]To review the variation characteristics and rules of selenium content in food with different selenium supplementa-tion methods and different processing methods to provide scientific reference for the efficient utilization of selenium.[Method]We analyzed the related factors of selenium metabolism in the human body,including the way of selenium supplementation in food and the way of raw material processing based on the literature.[Result]Selenium is mainly supplemented by diet in the human body,but it is not completely converted and absorbed during the conversion process of the'food-human body'food chain,which is affected by the raw material processing method and selenium supplementation method.[Conclusion]Based on the characteristics of food and the selenium-rich ability of raw materials,the contribution of selenium to the human body can be improved through targeted and differentiated processing methods.关键词
富硒食品/加工方法/硒含量/微量元素Key words
selenium-rich food/processing method/selenium content/trace element引用本文复制引用
吴丹,杨苗苗,李白存,李慧芸..补充方式及加工过程对食物中硒含量的影响研究[J].中国食物与营养,2025,31(5):29-34,6.基金项目
西安市科技局农业技术公关项目(项目编号:23NYGG0035) （项目编号:23NYGG0035）
陕西省轻工业研究设计院资助横向课题"陕西富硒产业调查分析"(项目编号:2023HXKP072) （项目编号:2023HXKP072）
儿童特色食品研究与开发陕西省高校工程研究中心资助课题 （）
陕西学前师范学院食品科学与工程重点学科资助课题 （）
陕西学前师范学院2024年度校级科研项目(项目编号:2024XC07) （项目编号:2024XC07）
陕西高校青年创新团队"秦岭药食同源生物资源保护与利用创新团队"资助. （）
