Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat

Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion) levels of iron in the samples. With respect to total Fe content, the bioaccessible fractions of Fe found in these samples were around 23% and 56 %, for breast and chicken liver, respectively. The chicken liver sample showed the highest total (400 ± 10 mg kg-1) and bioaccessible Fe contents (223 ± 18 mg kg-1) and stands out as a good source of this micronutrient.

摘要：本研究采用32因子析因设计，建立了用于估算熟制鸡肉中铁生物可给组分（bioaccessible fractions）的体外消化方法。考察了样本量对该必需元素体外生物可给率的影响。在总铁含量测定前，采用稀硝酸微波辅助消解法进行样品前处理。针对生物可给性研究，优化后的实验方案使用7.5 g样品与6%质量体积比（w/v）的酸性胃蛋白酶溶液。将该方法应用于鸡胸肉与鸡肝两种鸡肉样品。采用火焰原子吸收光谱法（Flame Atomic Absorption Spectrometry）测定样品中总铁及生物可给性铁（食糜或可溶组分）的含量。就总铁含量而言，鸡胸肉与鸡肝样品中的铁生物可给分数分别约为23%与56%。鸡肝样品的总铁含量（400 ± 10 mg·kg⁻¹）与生物可给性铁含量（223 ± 18 mg·kg⁻¹）均为最高，是该微量营养素的优质来源。