【摘要】 本研究通过体外实验模拟胃肠道消化吸收过程，以蔬菜（小白菜）所含铁为非色素铁源，实验膳基本组成为小白菜，烹调油，食盐、水及外加的ＺｎＳＯ＿４、ＣａＣｌ＿２。观察膳食中不等量油脂和锌、钙对铁吸收的影响。结果表明：生菜组铁透过率为０．３４±０．０５％，１５克油组２．５０±０．１８％，３０克油组１．９８±０．１２％，５０克油组２．１８±０．３３％，１５克油＋水组０．３４±０．０７％，１５克油＋Ｚｎ组１．４８±０．１１％，１５克油＋Ｃａ组１．６４±０．１１％。结果提示：少量油脂有利于铁吸收，量大有抑制作用。膳食中Ｚｎ：Ｆｅ约为２．０时，明显抑制铁吸收，抑制率达６３％，Ｇａ：Ｆｅ约为２００时，也明显抑制铁吸收，抑制率达４９％。更多还原

【Abstract】 An in vitro method for estimating food iron availability was used to study effects of vegetable oil,Zinc,and Calcium on iron dialysis of nonheme一iron from vegetable homogenate,The percentage of dialyzable iron was markedly high(2.5%)at cooked vegetable group with 15 g oil 260 g vegetable,but decreased with the increasing amount of oil, Iron dialysis was inhibited by 63% at ratio of Zn:Fe=2:1 through extrinsic addition of Zinc to vegetable homogenate,Extrinsic Calcium inhibited iron dialysis by 49% at ratio of Ca:Fe=200:1.更多还原