- 期刊
不同鐵劑與維生素強化對不同脂肪含量還原乳之體外鐵質生物可利用率之影響
The Effect of Different Iron Compounds and Vitamins Fortification on Iron Bioavailability in Reconstituted Milk with Different Fat Levels during in vitro Digestion
摘要
本研究旨在將不同種類鐵劑與維生素添加於不同脂肪含量還原乳中進行體外消化試驗，以明瞭鐵劑與維生素強化因子對不同脂肪含量還原乳中鐵質生物可利用率之影響程度。取維生素A、D、E與葉酸添加於含硫酸亞鐵(ferrous sulfate; FeSO4)、氨化鐵(ferric chloride; FeCl3)與兩者各半混合鐵劑(Mix)之強化全脂（3.5%含脂率；RWM）、低脂（1.5%含脂率；RLM）與脫脂（0.3%含脂率；RSM）還原乳中進行體外消化試驗，並以可透析二價鐵(DFe(Ⅱ))可透析總鐵(TDFe)與未透析二價鐵(NDFe(Ⅱ))等作為鐵質生物可利用率評估之指標。結果顯示，針對三種鐵劑而言，皆以硫酸亞鐵(FeSO4)表現最佳，混合鐵劑(Mix)次之，而氯化鐵(FeCl3)則最低。於不同脂肪含量之影響而言，則顯示脂肪需高遠3.5%含量才具有促進各鐵劑生物可利用率之效果。於維生素之影響方面，維生素D與E於各項評估指標中的效果最好，兩者皆具顯著促進鐵劑生物可利用率之效應，最適宜應用於鐵強化全脂還原乳中。
並列摘要
By adding different kinds of iron compounds and vitamins in reconstituted milk with different fat levels, this study was to investigate hose much the iron compounds and vitamins fortification affect the bioavailability of iron in reconstituted milk. Vitamin A, D, B and folic acid were added in whole (3.5% fat content; RWM), low-fat (1.5% fat content; RLM) and skim (0.3% fat content; RSM) reconstituted milk fortified with ferrous sulfate (FeSO4), ferric chloride (FeCl5) and of 1/2 of each (Mix), respectively. Through the in vitro digestibility test, iron bioavailability can be indicated as dialyzable ferrous iron (DFe(Ⅱ)), total dialyzable iron (TDFe) and nondialyzable ferrous iron (NDFe(Ⅱ)). The results of split-plot statistic design showed the bioavailability of ferrous sulfate (FeSO4) was the highest among different irons, and then the mix iron (Mix); the ferric chloride (FeCl3) had the lowest bioavailability. For different fat levels, the results denoted that the fat levels would not enhance the iron bioavailability unless the amount offal reached 3.5% level. As for results of vitamins, it can be concluded that vitamin D and B can significantly improve the iron bioavailability and they are the most proper additive for iron-fortified cation in whole reconstituted milk.