评价食物铁的营养价值必须考虑铁的含量和生物利用率,生产含铁强化食品要选择含铁丰富、吸收利用好的铁源作为强化剂。因此,建立铁源相对生物利用率的测定方法是研究铁营养的重要课题。目前常用的测定方法是动物血红蛋白再生试验,现综述于后。1932年Rose等人用贫血鼠的血红蛋白再生试验测定了试验物质中铁的相对生物利用率(RBA,或称相对生物学值RBV)。因实验 Evaluation of the nutritional value of food iron must consider the iron content and bioavailability, the production of iron-fortified foods to choose iron-rich, good absorption and utilization of iron as a reinforcing agent. Therefore, the establishment of the relative bioavailability of iron source determination method is to study iron nutrition important issue. The current commonly used method for determination of animal hemoglobin regeneration test, are reviewed later. In 1932, Rose et al. Used the hemoglobin regeneration test of anemic mice to determine the relative bioavailability of iron (RBA, or relative biovalue RBV) in test substances. Due to experiment