摘要
通过水培方法培育含碘芹菜,揭示了蔬菜植物对I–、IO–3的吸收特征,并在烹饪条件下,通过与碘盐的对比分析,研究了蔬菜植物中有机碘的生物有效性。研究结果表明,芹菜对I–、IO–3的吸收速率随外源碘浓度的提高而增加,在不同的碘浓度下,芹菜对不同形态碘的吸收速率存在差异,这与I–和IO–3被吸收的方式不同有关;市售芹菜在100~160℃下爆炒90 s,添加碘盐,碘的损失率达54.80%~80.34%,含碘芹菜的碘损失率为3.00%~40.77%;在100℃下烹煮5 min,市售芹菜加碘盐,菜和汤中的碘含量分别仅为碘添加含量的1.56%和29.03%,而含碘芹菜仍保留原始碘含量的85.26%;加醋会促使烹饪时添加的碘盐中无机碘丢失,而对含碘芹菜不产生明显影响。
Using hydroponics cultivating system, we studied the characteristics of iodine （iodide or iodate） absorption by celery, and their bioavailability after cooking in comparison to iodized salt. Our results show that the iodine content in celery increased with increasing iodine concentration in the hydroponic solution. The absorption rate of different iodine species by celery varies under different iodine source concentrations. After 90 seconds of stir frying at 100~160 ℃, 54.80%~80.34% of iodine from iodized salt added the celery was lost, in comparison to the 3.00%~40.77% iodine loss rate of iodine-enriched celery treated under the same condition. After boiling for 5 minutes at 100 ℃, only 1.56% and 29.03% of the iodine from added iodized salt were retained in celery and soup respectively, whereas 85.26% iodine retaining rate in iodine-enriched celery. The addition of vinegar causes a significant loss of inorganic iodine in iodized salt, but does not affect the bioavailability of iodine in iodine-enriched celery.
出处
《地球化学》
CAS
CSCD
2012年第4期393-400,共8页
Geochimica
基金
国家自然科学基金(40873058
40373043)
关键词
含碘芹菜
食盐加碘
人体补碘
生物有效性
iodine-enriched celery
salt added iodine
iodine supplementation for body
bioavailability
