(食品化学课件）第七章矿物质.ppt

The School of Biotechnology and Food Engineering the Department of Food Engineering Contents 7.1 Introduction 7.1 Introduction 7.1 Introduction 7.1 Introduction 7.1 Introduction 伯特兰德（G.Bertrand）定律 生物缺少某种必需的元素时就不能生存适量时正常生长,过量时有毒。 生 死 缺 适 量 毒 死 物 亡 乏 性 亡 效 应 量 7.1 Introduction 1、无机盐 Na+ K+ Cl– 等可溶性一价盐 Ca2+ Mg2+ PO43–等以胶体溶液与不溶性多价盐形成动态平衡 2、螯合物 配位原子为 O S N P 氨基酸螯合物 还有叶绿素、血红素、VB12 等 7.1 Introduction 7.2 Minerals in foods 7.2 Minerals in foods Meat：K, Na, Fe, P 含量较高，Cu, Zn等也有少量，以可溶性氯 化物，磷酸盐，碳酸盐形式 Animal Food 存在或与蛋白质结合。 Milk：主要含Ca，也含有少量K， Na，Mg，P等。 Eggs：含人体所需的各类矿物质 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.2 Minerals in foods 7.3 Acidic foods alkaline foods 7.3 Acidic foods alkaline foods 7.