大豆粉和蛋黄粉中铁的相对生物利用率

用大鼠血红蛋白再生成试验测得全脂大豆粉和喷干蛋黄粉中铁的相对生物利用率(RBA)分别为67.24％和70.90％;用原子吸收分光光度法测得二者的含铁量分别为159.78ppm和128.65ppm。 在计算铁源的RBA时,以血红蛋白再生期每只动物的总摄入铁量和最后总血红蛋白值作剂量-效应指标较为合理。

THE RELATIVE BIOAVAILABILITIES OF IRON IN SOYBEAN MEAL AND EGG YOLK POWDER

The objective of this study is to evaluate the relative bioavailabilities (RBA) of iron in Soybean meal and egg yolk powder by means of the rat hemoglobin repletion method, and to analyse their iron contents by the atomic absorption spectrometric determination.The iron content of soybean meal is 159.78 ppm, RBA is 67.24%; the iron content of egg yolk powder is 128.65ppm, RBA is 70.90%. This means that both soybean and egg yolk are of high iron contents, and their RBAs are not too inferior, indicating that the absolute amounts of available iron are still high. So both of them should be considered a rather good source of dietary iron.Using the total iron consumption and the final total hemoglobin of each animal during the hemoglobin repletion period as a dose-response index to calculate the RBA is thought to be reasonable.