| The absorption and bioavailability of zinc and iron is low by human body because the zinc and iron in food borne will be affected by the inhibitor of oxalic acid in food, while the absorption efficiency is limited by traditional supplements of zinc and iron, and an excess of zinc and iron will make the body produce a large number of free radicals, which can increase the risk of cancer. Therefore, it is very urgent and necessary to find safe and efficient mineral supplements to improve the bioavailability of mineral elements of food. Duing the process of germination, sprouts will have a series of biochemical reactions, the storage of polymer material will transform into small molecular compounds which are soluble, so that it is more easily to absorb, and with the seeds germination. the content of phytic acid reduced greatly and improve the bioavailability of zinc and iron. improving the nutritional value of sprouts greatly. The active thiol of amino acid derivatives are mainly sulfur compounds of the Allium, which has the functions of combine with zinc, iron and other mineral elements. Therefore, this paper investigate the regularity of the distribution of zinc and iron in different parts of different sprouts, which basis on adding sulfide of Allium, the specific results of research are as follows:(1) This paper establish and evaluate a new colorimetric method to determine the content of sulfur compounds in Allium, in order to meet the functional study of the sulfur in the late stage of the experiment. In the experiment, this method has good repeatability, reproducibility, accuracy and linear range, the lowest limit of detection (LOD) and the lowest limit of quantification (LOQ) reached 0.10-6.47 βg/mL and 0.30-19.60 μg/mL respectively in the detection of 12 kinds of sulfide standard. Compared with HPLC/Dns-Cl (dansyl chloride), this method can act same time response simply and efficiently to all types of sulfide in Allium and low cost implementation based on the detection limits of same magnitude.(2) The effect on the distribution of zinc and iron in the sprouts by sulfide on target. The results show that, on the distribution of zinc, the mung bean sprouts as an example, different parts have different degrees of increase, all of the contents of zinc have increased in radicles, increased by 5.14%-35.34%, after adding sulfide. Zinc content in hypocotyls. increased by 15.91%(GSMC),83.44%(GSAC).14.38%(GSPC).8.76%(GSBC), respectively, the content of cotyledons zinc, increased by 46.99%(GSAC),19.16%(GSPC),34.99 (GSBC). respectively. On the distribution of iron, the red bean sprouts as an example, different parts have different degrees of increase, all of the contents of iron have increased in radicles, increased by 331.94%-1074.44%content in radicles, after adding sulfide. Iron content in hypocotyls, increased by 52.20%(GSMC).20.13%(GSAC).14.47%(GSPC).292.45% (Galics).54.72%(Crude y-GCPs), respectively, the content of cotyledons zinc, increased by 65.21%(GSMC),113.70%(GSAC),101.37%(GSBC).110.14%(Galics),81.64%(Crude γ-GCPs), respectively. The other four sprouts are similar to that of zinc and iron distributions after adding sulfide, this result suggested that Allium sulfide increased biological enrichment of sprouts in the growth process, and promoted the absorption of zinc and iron, it provides a theoretical basis and technical support for developing some natural and safe and efficient supplements. |
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