Exposure Assessment Of Perchlorate In Infant Food And Its In Vitro Bioavailability

Background:High calcium vegetable is an ecological organic plant with the same origin of medicine and food.It has high nutritional value and strong health care function,especially rich in calcium.Every 100 g of high calcium vegetables c ontains 428 mg of calcium,which is more than ten times of that of ordinary vegetables.At present,the cultivation techniques and functional components of high calcium vegetables,including the extraction technology of flavonoids and the analysis of antiox idant active components,are the focus of high calcium vegetables research.As a necessary mineral element for human body,calcium accounts for about 1? 2% of adult body weight,and is an important factor to maintain life and human health.However,people in the daily diet structure with unreasonable,leading to the basic low calcium intake of residents.In 2020,the Ministry of health,the Ministry of science and technology and the National Bureau of Statistics jointly issued the "survey report on nutrition and health status of Chinese residents",the results of several departments showed that the daily intake of calcium in major elements of Chinese residents was only 388.8mg,far lower than the recommended appropriate intake of 800 mg / D,only reaching about 41% of the recommended amount,and showing a downward trend.Although there are many kinds of calcium supplement products in the market,there are some problems,such as low calcium absorption rate and many factors affecting the absorption.The biologi cal utilization of calcium is limited to varying degrees,resulting in the effect of calcium supplement is not proportional to the amount of calcium intake.High calcium vegetables have beautiful appearance and are often used as ornamental plants.In a word,high calcium vegetable is a plant with comprehensive edible value,health care value and tourism ornamental value,which attracts the attention of the local government and guides the majority of farmers to actively plant.However,in practice,the further development of high calcium vegetables is faced with the following problems: strong seasonality of high calcium vegetables,short edible period,difficult storage,imperfect post harvest logistics equipment and backward cold chain,which make the supply of high calcium vegetables in the market short of demand and restrict the vigorous development of high calcium vegetables planting industry and comprehensive development and utilization of high calcium vegetables deep processing products.Therefore,the research on the optimal drying method of high calcium vegetable powder is expected to effectively retain the unique nutrients and functional components of high calcium vegetables,expand the application scope of high calcium vegetables and extend the storag e period of high calcium vegetables.In order to provide a scientific basis for the development and utilization of high calcium vegetable products,the bioavailability of high calcium vegetable powder was compared with that of calcium supplement products i n the market by establishing a three-dimensional external gastrointestinal digestion model.And develop safe and efficient calcium supplement products,develop high calcium biscuits and high calcium noodles products,meet the needs of consumers for "nutritional,natural and healthy" functional food,suitable for consumers to supplement calcium Method:1.The freeze-dried high calcium vegetable powder was selected by comparative analysis of milling rate,dispersibility,moisture content,calcium content and sensory evaluation.Although freeze-drying has long drying time,high energy consumption and high cost,the sensory quality,dispersity,color and calcium content of freeze-dried and high calcium noodles are better than those of hot air drying and spray drying.The color of the powder is bright green,the calcium content is high(33 mg per gram of high calcium vegetables),and the milling rate is 5.76%.Therefore,freeze drying can produce high quality and high calcium vegetable powder.2.Hubei high calcium vegetable was used in this study.The high calcium vegetable powder is rich in calcium,and contains 3300 mg of calcium per 100 grams of high calcium vegetable powder.The proportion of water-soluble calcium,pectin calcium and calcium carbonate in high calcium vegetable powder accounts for about 65% of the total calcium content,which is conducive to human absorption.Compared with the rapid release of Ca2 + by calcium carbonate and calcium citrate in the stomach,high calcium rapeseed meal can effectiv ely reduce the stimulation to the stomach and facilitate human digestion and absorption;The absorption rate of calcium in high calcium vegetable meal was 32.33%,which was higher than that in calcium carbonate and calcium citrate(P < 0.05).3.Using high calcium vegetable powder as raw material to make high calcium vegetable biscuit,the better formula of high calcium vegetable biscuit was obtained.Based on the quality of flour,the content of high calcium vegetable powder was20%,butter was 20%,and baking soda was 1.5% per 100 g low gluten flour.The results showed that the best baking conditions were as follows: 1% salt,10% sugar,180 ? oven temperature,160 ? oven temperature and 12 minutes baking time.The high calcium biscuit had crisp taste,uniform color,strong aroma and moderate sweetness.4.The high calcium vegetable noodles were made from the high calcium vegetable powder made by freeze-drying.The sensory evaluation score was taken as the reference index.The orthogonal experiment was conducted on the basis of single factor experiment.The effects of three factors,such as the amount of high calcium vegetable powder,the time of dough ripening and the amount of edible alkali,on the flavor and taste of high calcium noodles were studied,and the better formula of high calcium noodles was optimized.Results:1.The freeze-dried high calcium vegetable powder was selected by comparative analysis of milling rate,dispersibility,moisture content,calcium content and sensory evaluation.Although freeze-drying has long drying time,high energy consumption and high cost,the sensory quality,dispersity,color and calcium content of freeze-dried and high calcium noodles are better than those of hot air drying and spray drying.The color of the powder is bright green,the calcium content is high(33 mg per gram of high calcium vegetables),and the milling rate is 5.76%.Therefore,freeze d rying can produce high quality and high calcium vegetable powder.2.In this study,Hubei high calcium vegetable powder is rich in calcium,which contains 3300 mg of calcium per 100 g.For the body,there are three types of calcium that can be absorbed: water-soluble calcium,pectin calcium and calcium carbonate.The proportion of these three types of calcium in high calcium vegetable meal is close to 65% of the total calcium content.The content of calcium in high calcium rapeseed meal is high,and the exi sting form of calcium is beneficial to the digestion and absorption of the body.Compared with the rapid release of Ca2 + by calcium carbonate and calcium citrate in the stomach,high calcium rapeseed meal can effectively reduce the stimulation to the stom ach and facilitate human digestion and absorption;The absorption rate of calcium in high calcium vegetable meal was32.33%,which was higher than that in calcium carbonate and calcium citrate(P <0.05).3.Using high calcium vegetable powder as raw mater ial to make high calcium vegetable biscuit,the better formula of high calcium vegetable biscuit was obtained.Based on the quality of flour,the content of high calcium vegetable powder was20%,butter was 20%,and baking soda was 1.5% per 100 g low gluten flour.The results showed that the best baking conditions were as follows: 1% salt,10% sugar,180? oven temperature,160? oven temperature and 12 minutes baking time.The high calcium biscuit had crisp taste,uniform color,strong aroma and moderate sweetness.4.Using high calcium vegetable flour as raw material to make high calcium vegetable noodles,the better formula of high calcium vegetable noodles was obtained.Based on the quality of flour,the content of high calcium vegetable flour in every 100 grams of flour was 20%,the dough ripening time was 20 minutes,and the amount of edible alkali was 0.25%,High calcium vegetable noodles to meet the nutritional needs of consumers.Conclusion:Fresh high calcium vegetables can be further processed into high calcium vegetable powder,retain the original nutritional and functional components of high calcium vegetable powder,extend the storage period,and develop high calcium biscuits,noodles and other related products,so as to meet the needs of consumers for "nutritional,natural and healthy" functional food,which is suitable for consumers to supplement calcium.To provide a scientific basis for the deep processing of high calcium vegetables,and to contribute to the revitalization of rural areas,industrial prosperity.