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豆制品是我国膳食中优质蛋白质的重要来源,但豆制品铁的生物利用率国内迄今尚未见研究报告。本实验采用大鼠血红蛋白恢复实验法,测定几种豆制品铁的生物利用率,并明确植酸和粗纤维与豆制品铁生物利用率的关系。
Soy products are an important source of high-quality protein in our diet. However, the bioavailability of iron in soy products has not been reported in China so far. In this experiment, rat hemoglobin recovery experiment was used to determine the bioavailability of several soy products of iron and to clarify the relationship between phytic acid and crude fiber and iron bioavailability of soy products.