摘要
铁强化食品可以有效地减少全球铁缺乏症的流行,酸性物质的摄入可提高食品中铁元素的生物利用率。该研究以腌渍黄瓜为研究对象,探究乙二胺四乙酸铁钠(NaFeEDTA)对腌渍黄瓜理化性质及补铁效果的影响。结果表明,添加NaFeEDTA组腌渍黄瓜的还原糖利用率提高,pH整体呈下降趋势,且微生物活跃期更长,有利于酸性物质的产生;NaCl组的总酸含量在10d趋于稳定,其余发酵组在13~16d趋于稳定,添加0.15%NaFeEDTA组的总酸含量最高,为0.39g/100mL;腌渍黄瓜中主要有机酸为苹果酸和柠檬酸,且添加NaFeEDTA组含量均高于对照组,除此之外,0.15%NaFeEDTA组有机酸种类和含量最多,分别达到9种及180.64 mg/100 g;通过扫描电镜及感官评价,结果显示,NaCl组出现不同程度的组织收缩和分层现象,添加NaFeEDTA后该现象有所缓解,且0.15%NaFeEDTA组组织形态及感官评分(95.2分)最佳;通过对大鼠体质量以及血红蛋白的测定,证明NaFeEDTA腌菜可通过口服的方式有效进行补铁;对大鼠脾脏进行组织形态观察,证明NaFeEDTA腌菜中的铁元素有着较好的吸收率;实验证明,0.15%NaFeEDTA组补铁效果最佳。该研究为实现铁强化腌渍蔬菜并增加其吸收率提供一定的理论基础。
Iron fortified foods can effectively reduce the global prevalence of iron deficiency,and the intake of acidic substances can improve the bioavailability of iron elements in food.Using pickled cucumbers as the research object,the effects of sodium ferric ethylenediaminetetraacetate(NaFeEDTA)on physicochemical properties and iron supplementation of pickled cucumber were studied.The results showed that after adding NaFeEDTA,the reducing sugar utilization rate of pickled cucumber increased,pH decreased,and the microbial activity period was longer,which was conducive to the production of acidic substances.The total acid content of the NaCl group tended to be stable at 10 d,while the remaining fermentation groups tended to be stable at 13-16 d,and the NaFeEDTA 0.15%group had the highest total acid content,which was 0.39 g/100 ml.The main organic acids in pickled cucumbers were malic acid and citric acid,and the contents of NaFeEDTA added group were higher than that of the NaCl group.The NaFeEDTA 0.15%group had the highest types and contents of organic acids,reaching 9 types and 180.64 mg/100 g,respectively.Through scanning electron microscopy and sensory evaluation,the results showed that the NaCl group exhibited different degrees of tissue contraction and stratification,and the phenomenon was alleviated after adding NaFeEDTA.The NaFeEDTA 0.15%group had the optimal tissue morphology and sensory evaluation(95.2 point).The results showed that NaFeEDTA pickles could be effectively supplemented with iron by oral administration through the determination of body mass and hemoglobin in rats.The tissue morphology of rat spleen was observed.It was proved that the iron in NaFeEDTA pickles had better absorption rate.The results showed that NaFeEDTA 0.15%group had the optimal iron supplementation effect.This study provided a theoretical basis for strengthening pickled vegetables with iron and increasing their absorptivity.
作者
王孟阳
李荣超
冯茵茵
侯丽华
WANG Mengyang;LI Rongchao;FENG Yinyin;HOU Lihua(Cangzhou institute for Food and Drug Control,Cangzhou 061001,China;College of Food Science and Engineering,Tianjin Universityof science&Technology,Tianjin 300457,China)
出处
《中国酿造》
CAS
北大核心
2024年第9期112-117,共6页
China Brewing
基金
天津市自然科学基金(22JCQNJC01480)。
关键词
铁强化
腌渍黄瓜
理化性质
补铁效果
iron strengthening
pickled cucumber
physiochemical property
iron supplementation effect
作者简介
王孟阳(1988-),女,工程师,本科,研究方向为食品发酵技术;通讯作者:侯丽华(1974-),教授,博士,研究方向为营养与食品安全。
