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成人核黄素每日供给量标准为1.2～2.0mg,但我国人民膳食摄取量一般为0.6～0.8mg,经常处于缺乏或边缘缺乏状态。寻找一种可行的方法,以提高人体核黄素状态,实属必要。60年代,部队曾采用生物合成方法,制作核黄素麦麸,核黄素豆渣,强化于酱油或馒头中,以预防核黄素缺乏病,取得了一定的效果。鉴于现在我国工业上能大量生产核黄素,而且价格便宜,因此,我们用核黄素片剂强化于酱油中,在一个学员中队(215人)食堂进行了实验,以探讨其对提高人体核黄素状态的效果。实验分二期,每期17天,历时34天。第一期采用每0.5公斤酱油加核黄素片剂5片(每片5mg,下同),每人每日从烹调酱油中可补充核黄素0.52mg;第二期采用每0.5
Adult riboflavin daily supply of 1.2 ~ 2.0mg standard, but our people’s dietary intake is generally 0.6 ~ 0.8mg, often in the absence of or lack of edge state. It is necessary to find a feasible way to improve the human riboflavin status. In the 1960s, the army used biosynthetic methods to make riboflavin wheat bran and riboflavin okara, which was fortified in soy sauce or steamed bread to prevent riboflavin deficiency and achieved certain results. Given that industrial riboflavin can be mass-produced in the country and that it is inexpensive, we fortified the soy sauce with riboflavin tablets and conducted experiments in a student squadron (215) canteen to explore ways to improve the body’s nuclear Flavonoids effect. The experiment is divided into two phases, each period of 17 days, which lasted 34 days. The first phase of each 0.5 kg of soy sauce plus riboflavin tablets 5 (each tablet 5mg, the same below), per person per day from the cooking sauce can be supplemented with riboflavin 0.52mg; the second period of 0.5