降低食物中植酸的方法

发布时间：2018-02-28 21:18

本文关键词： 植酸营养植物性食物微量元素　出处：《中国食品添加剂》2015年04期 　论文类型：期刊论文

【摘要】：在全球所有微量营养素引发的疾病中,铁、锌等微量元素缺乏所占比重最大,快速生长发育中的婴幼儿也是最容易受到累及的高危人群,这不仅会造成婴幼儿生长发育迟缓、免疫力下降及认知能力差,甚至会导致终生不可逆的损伤。发展中国家典型的主食是以植物性食物为主,许多植物性食物中也含有丰富的铁、锌等微量元素,但是这些植物性食物中也同时含有大量植酸,植酸会通过与食物中铁、锌等矿物质螯合成不溶性复合物而影响其生物利用率。因此,缺铁性贫血及锌缺乏是发展中国家所面临的主要公共卫生问题。如何有效降低这些植物性食物中植酸的含量已经成为研究的热点。目前主要通过浸泡、发芽、发酵以及添加外源性植酸酶等手段来降低食物中的植酸。本文着重对上述降低食物中植酸的方法加以综述。
[Abstract]:Among all micronutrient-induced diseases in the world, trace element deficiencies such as iron and zinc account for the largest proportion, and fast-growing infants are also the most vulnerable high-risk groups, which not only cause growth retardation in infants and young children. Decreased immunity and poor cognitive ability can even lead to irreversible lifelong damage. The typical staple food in developing countries is mainly vegetable food, and many plant foods also contain rich trace elements such as iron, zinc, etc. But these plant foods also contain a large amount of phytic acid, which affects their bioavailability by chelating with minerals such as iron and zinc in food to form insoluble complexes. Iron deficiency anemia and zinc deficiency are major public health problems in developing countries. How to effectively reduce phytic acid content in these plant foods has become a hot topic. Fermentation and the addition of exogenous phytase to reduce phytic acid in food. This article reviews the above methods of reducing phytic acid in food.
【作者单位】：中国疾病预防控制中心营养与健康所;
【基金】：科研院所技术开发研究专项(早期儿童营养补充品关键技术研究-2013EG150138)
【分类号】：R151.3

【共引文献】