| With the continuous growth of our economy and the improvement of people’s living standards,salad dressing is no longer only in the Western-style hotel to see the spices,especially in recent years,salad dressing has been put on the tens of thousands of households dining table.Salad dressing mainly by vegetable oil,egg yolk,vinegar,salt and refined from mixing.Its nutritional value is very high,vinegar is one of the main components of salad dressing,played a role in seasoning and antibacterial.In this paper,the apparent absorption rate,physical changes and femur changes of calcium were used to explain some apparent phenotypes of salad dressing,and the reason of calcium uptake was explained by animal experiments and in vitro experiments.The quantitative analysis of calcium was carried out by flame atomic absorption spectrometry(FAAS)to illustrate the effect of edible salad dressing on calcium uptake.The main findings are as follows:(1)Four groups of rats were fed with salad dressing and omeprazole,vinegar and omeprazole,deionized water and omeprazole,deionized water,respectively,in AIN-98 basal diet Calcium metabolism test was conducted to evaluate the absorption of calcium in rats and the changes of body and femoral head in rats.The res ults showed that the apparent absorption rate of calcium was more than that of vinegar after 28 days of continuous feeding: salad dressing group> vinegar group> model group(P <0.05).Salad dressing had better effect on calcium absorption than vinegar.(P <0.05),the femoral dry weight: salad dressing group> vinegar group> model group(P <0.05),the femur length was longer than that of the model group(P <0.05)(P <0.05),femoral calcium: salad dressing group> vinegar group> model group(P <0.05).Salad dressing has an effect on the apparent absorption rate of rats,and has some influence on the changes of the rats’ physique,which has a certain effect on the femoral dry weight,femur length and femur calcium.We explained the cause of the phenomenon by the solubility of calcium in the stomach contents of the experiment,the solubility and dispersion of calcium in vitro.(2)Calcium dissolution rate in the stomach of rats was analyzed by two different sources of calcium feeding or intragastric administration.The retention time of salad dressing in the stomach was evaluated by the experiment of calcium carbonate,and the reason of salad dressing was explained.After 30 min of intragastric administration,the quality of calcium in the supernatant of gastric contents was higher than that in vinegar group(P <0.05).The contact area of salad dressing with calcium was large in emulsified state,So that the dispersion of calcium in the stomach is good,salad dressing supernatant in the ion calcium completely free.The dissolution rate of calcium was higher than that of vinegar group(P <0.05).Salad dressing promoted the dissolution rate of calcium in rat stomach and further promoted the absorption of calcium.We used calcium carp to replace the calcium carbonate as the substrate,and found that the dissolution rate of calcium in the stomach contents had the same result: the salad dressing was greater than the vinegar group(P <0.05),the salad dressing could make more of the vegetables Calcium ions dissolve out.(3)To evaluate the effect of edible salad dressing and edible vinegar on calcium uptake by in vitro simulation.The concentration of soluble calcium in the mixed system was increased,and the acidity and pH of the vinegar group were equal to those of the salad dressing group.The calcium ion mass in the salad dressing group was higher than that in the salad dressing group.The calcium content of the vinegar group was higher than that of the control group.The dissolution rate of calcium in the salad dressing system was higher than that in the vinegar group,and the vegetables were in contact with the salad dressing and the calcium was dissolved.Onion experiment,we also found that the calcium ion quality and dissolution rate of salad dressing group was higher than that of vinegar group and there was significant difference.In order to further explore the reasons,by observing the vegetable vegetables in the salad dressing,vinegar and water in the dispersion,we found that vegetables are more easily dispersed in the salad dressing,and scattered evenly,with the contact area of vegetables,so that vegetables Of the calcium salt and salad dressing in full contact,more calcium dissolved,more likely to promote the absorption of calcium,make up for the phytic acid and oxalic acid and other effects on the resulting loss of calcium dissolution of the shortcomings. |
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