富铁锌苜蓿芽对小鼠血液和脏器铁锌积累的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (7): 483-485.

富铁锌苜蓿芽对小鼠血液和脏器铁锌积累的研究

祝美云, 王艳萍, 王成章, 赵娜

河南农业大学食品科学技术学院；河南农业大学牧医工程学院；河南农业大学食品科学技术学院河南郑州450002；河南郑州450002商丘职业技术学院；河南商丘476000；河南郑州450002；

出版日期:2007-07-15 发布日期:2011-10-24

Study on Effects of Alfalfa Sprouts Enriched Iron and Zinc on Iron and Zinc Accumalation in Mice Blood and Viscerae

ZHU Mei-Yun, WANG Yan-Ping, WANG Cheng-Zhang, ZHAO Na

1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Shangqiu Vocational and Technical College, Shangqiu 476000,China; 3.College of Animal Husbandry and Veterinary Science, Henan Agricultural University, Zhengzhou 450002, China

Online:2007-07-15 Published:2011-10-24

摘要/Abstract

摘要： 研究富铁锌苜蓿芽对小鼠生长发育,毒性及血液和脏器铁锌含量及吸收率。通过用试验培育出的苜蓿芽和用无机盐硫酸亚铁和硫酸锌作为对照饲喂昆明种小白鼠,考察各个剂量组对小鼠生长发育,死亡率及铁锌富集规律的影响。结果表明:苜蓿芽组比无机盐组更能促进小鼠的生长发育,随剂量的增加,小白鼠生长逐渐减慢。苜蓿芽组比无机盐组对小鼠毒害作用小,铁和锌元素吸收率高,但随着剂量的增加,吸收率降低。

关键词: 富铁锌苜蓿芽, 小鼠, 硫酸亚铁, 硫酸锌

Abstract: To study the alfalfa sprouts that enriched iron and zinc infect mice and the poisoness of alfalfa sprouts enriched iron and zinc. Through feeding mice using alfalfa sprouts, ferrous sulfate and zinc sulfate. Determining growth, death rate, absorption, iron and zinc enrichment discipilinarian in mice. The result showed that the alfalfa sprouts group had stronger ablity to accelerate mice growth than abiosalt. Along with dose increasing the mice growth decreasing. The abiosalt group had strong poisoness to mice than alfalfa sprouts. Along with dose increasing, the iron and zinc in mice increasing, but the absorption decreasing. Feeding with alfalfa sprouts, the contents of iron and zinc in mice were higher than feeding with abiosalt.

Key words: alfalfa sprouts enriched zinc and iron, mice, ferrous sulfate, zinc sulfate

祝美云, 王艳萍, 王成章, 赵娜. 富铁锌苜蓿芽对小鼠血液和脏器铁锌积累的研究[J]. 食品科学, 2007, 28(7): 483-485.

ZHU Mei-Yun, WANG Yan-Ping, WANG Cheng-Zhang, ZHAO Na. Study on Effects of Alfalfa Sprouts Enriched Iron and Zinc on Iron and Zinc Accumalation in Mice Blood and Viscerae[J]. FOOD SCIENCE, 2007, 28(7): 483-485.

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