拟胃酸酸度条件下不同钙剂的钙离子溶出研究

目的　探讨拟胃酸酸度条件下 ,不同钙剂溶出钙离子的能力。方法　将 3种常见含钙物质与 3种常见蔬菜进行配伍 ,投入模拟胃酸酸度溶液中 ,采用正交实验 ,以沉淀分离和络合滴定法结合检测Ca2 + 浓度。结果　贝壳、钙片、豆腐在拟胃酸条件下溶出钙离子能力依次减小 ,随 pH值的升高三者溶出的钙离子都逐渐减少。 结论　少量不同蔬菜的存在几乎不影响钙离子的溶出能力。

Calcium ion solution characteristics in different calcium agent under imitating gastric acid condition

Objective To study the solution characteristics of calcium in calcium tablet, bean curd and shell under imitating gastric acid condition and whether or not the parts of vegetables affected their characteristics. Methods Three calcium agents (calcium tablet, bean curd and shell) were combined with three calcium-suppressive agents, grinded into powder and placed in the solutions imitating gastric acid condition. A crossing design was adopted to carry out the experiments. A precipitation separation and complexometric titration were used to determine the concentrations of solution calciums. Results The abilities about dissolving calcium ion were: shell>calcium agents>bean curds, and along with the pH value elevating, dissolving calcium ion from three calcium agents reduced gradually. Conclusion The data indicated that a few vegetables slightly affect the abilities about dissolving calcium ion.