摘要
目的应用火焰原子吸收分光光度法测定云南省常见不同肉类、肉类不同部位的血红素铁含量,建立血红素铁含量数据库。方法用酸性丙酮(丙酮:水:盐酸=80:10:10,V/V)提取食材中的血红素铁,提取液经硝酸和高氯酸(4:1, V/V)消化后,用火焰原子吸收分光光度法测定样品中总铁和血红素铁含量。结果不同肉类的血红素铁含量有较大差异,血液中血红素铁含量约为(15.59~27.91)mg/100g,血红素铁占总铁71.14%~78.46%;畜禽肉中血红素铁含量约为(0.22~26.78)mg/100g,血红素铁占总铁29.59%~66.12%;水产类血红素铁含量约为(0.26~0.98)mg/100g,血红素铁占总铁18.31%~43.30%。结论在肉类样品中,血液的血红素铁含量最高,其次是畜禽肉类,水产类血红素铁含量较低。不同种类的肉类食材,血红素铁含量不同。
Objective To measure the contents of heine iron in different kinds of meat and different parts of meat that are common in Yunnan province by flame atomic absorption spectrophotometry, and establish the heme iron contents database Methods The heme iron was extracted by acidic acetone （CH3COCH3： HeO： HCl =80：10：10 V/V）. then the extracting solution was digested by nitric acid and perchloric acid （4：1, V/V） . The total iron and herne iron content in samples were measured by flame atomic absorption spectrometry . Results The contents of heme iron in different meats were quite different. The heine iron content in blood was about （15.59-27.91） mg/100g, and heme iron accounts for 71.14%-78.46% in the total iron; the heme iron content of livestock and poultry meats was about （0.22-26.78） mg/100g. The heme iron accounted for 29.59%-66.12% in total iron. As for aquatic products, the content of heme iron was about （0.26-0.98） mg/100g, and the heme iron accounted for 18.31%-43.30% in total iron. Conclusion In meat samples, the content of heme iron in blood is the highest, followed by livestock and poultry meats, and the lowest is aquatic products. Different kinds of meats contain different contents of heme iron.
作者
解丽
王松梅
李佳雯
殷建忠
冯月梅
吴少雄
XIE Li;WANG Song-mei;LI Jia-wen;YIN Jian-zhong;FENGYue-mei;WU Shao-xiong(School of Public Health,Kunming Medical University,Kunming,650500,China)
出处
《营养学报》
CAS
CSCD
北大核心
2018年第4期381-386,共6页
Acta Nutrimenta Sinica
基金
云南省高校营养与食品安全重点实验室(No.YNHEKL201608)
云南特有食物资源营养学系统研究及应用(No.CGPY201605)
昆明医科大学营养与食品安全科技创新团队(No.CXTD201603)
