食品中钙吸收的机理与钙体外转化新方法探讨

摘要

人类缺钙的主要原因是钙的吸收率低。食品中的钙通过消化过程在胃部与体内所含氨基酸发生反应，吸收方式为氨基酸螯合钙；此吸收过程中的影响因素主要为VD，蛋白质和氨基酸的含量等。钙的转化通过人体体内代谢过程调节较为缓慢且难以控制，因此提出将钙以易于吸收的方式富集在人类日常食用的食品当中显得尤为重要。%The main reason for human's lacking of calcium is the low rate of absorption. The calcium in food is digested in the stomach and occur chelate reaction with the amino acids ,Then absorb by calcium amino acid chelate.This absorption process is influenced by VD,protein and amino acid content.It is very slowly to converse calcium through metabolism in human body and it is difficult to control.Therefore ,it is important to come up with new method to enrich the calcium in human's daily consumption of food.