鐵劑之篩選及其於鐵強化乳粉中體外生物可利用性之評估

Selection and Evaluation of the in vitro Bioavailability of Iron Compounds in Fortified Milk Powder

林東茂(Dung-Mow Lin) ； 李丹昂(Dan-Ang Lee) ； 葉玉霜(Yu-Shuang Yeh) ； 閻立平(Li-Pyng Yan) ； 周繼發(Chi-Fa Chow)

《臺灣農業化學與食品科學》 45卷3期 (2007/06) Pp. 155-162

https://doi.org/10.6578/TJACFS.2007.019

摘要

本研究旨在利用不同種類之鐵劑添加於還原乳中進行體外消化試驗，並篩選出鐵質生物利用性較佳之鐵劑，以供製鐵強化乳粉。取硫酸亞鐵(ferrous sulfate)、反丁烯二酸亞鐵(ferrous fumarate)、氯化亞鐵(ferrous chloride)、艱基鐵(carbonyl iron)、Iron asporotate、Amino acid chelated iron、氯化鐵(ferric chloride)與焦磷酸鐵(ferric Pyrophosphate)等不同鐵劑添加於脫脂還原乳中進行體外消化試驗，並篩選生物利用性佳之鐵劑分別添加於全脂還原乳中，以可透析二價鐵(Dk)、可透析總鐵(D)、未透析二價鐵(R)及總二價鐵(DN+R)等作為評估之指標。最後再將上述經篩選之鐵劑以市售鐵強化製品之劑量直接與全脂及脫脂乳粉混合並於室溫下儲存一週後，以45℃去離子水復水，觀察其色澤、風味及沉澱與否等項目。結果顯示，在鐵劑添加於脫脂還原乳之試驗中，二價鐵劑以Amino acid chelated iron、硫酸亞鐵與反丁烯二酸亞鐵有較佳之鐵質利用率，三價鐵劑則以氯化鐵之鐵質利用率較佳，另外於全脂還原乳之試驗中，以硫酸亞鐵之生物利用性最佳。最後觀察硫酸亞鐵、反丁烯二酸亞鐵與氯化鐵等三種鐵劑於全脂及脫脂乳粉下之風味、色澤與沉澱現象，發現在色澤與風味上不論於脫脂或全脂還原乳中皆與未添加鐵劑之對照組相似，惟沉澱項目上僅有反丁烯二酸亞鐵產生沉澱現象。

關鍵字

強化乳粉 ； 鐵生物可利用性

並列摘要

The purpose of this research was to compare the iron bioavailability of various iron compounds and selected excellent irons for iron-fortified milk powder through in vitro digestion. For pre-selection of iron compounds that ferrous sulfate, ferrous chloride, ferrous fumarate, carbonyl iron, amino acid chelated iron, iron asporotate, fenic chloride and ferric pyrophosphate were added in reconstituted skim milk to undergo in vitro digestion, respectively, and then the selected iron compounds were added in reconstituted whole milk to compare the iron bioavailability by estimating dialyzable ferrous iron (DN), dialyzable total iron (D), nondialyzable (R) and total ferrous iron (DN+R), respectively. Finally, the selected iron compounds were mixed with skim or whole milk powder directly and stored for a week in room temperature. The fortified milk powder was tested for color, flavor and precipitation after rehydrating by 45°C ion-free distilled water. The results showed that the Fe2 iron compounds which contain amino acid chelated iron, ferrous sulfate and ferrous fumarate had better iron bioavailability and the Fe3 irons which was ferric chloride had better iron bioavailability than ferric pyrophosphate in pre-selection of iron compounds trial. The trial of ferrous sulfate, ferrous fumarate and ferric chloride which were added to reconstituted whole milk showed ferrous sulfate had the best iron bioavailability. Besides, three iron compounds in skim and whole milk powder had similar color and flavor with non-ion fortified reconstituted skim or whoLe milk, except ferrous fiamarate in skim and whole milk had obviously precipitation.

並列關鍵字

Fortified milk powder ； Iron bioavailability