利用大豆发酵降解植酸技术,生产出系列儿童营养主食品,提高了植物性食品中铁的吸收利用率。经437名幼儿食用半学年后,缺铁性贫血率由21.7％下降至1.07％,经用稳定性同位素~(58)Fe中子活化法测得大豆发酵食品组膳食铁吸收率(21.8％)比对照组铁吸收率(14.3％)显著增高(P<0.01),与加食硫酸亚铁组(22.4％)比,效果相同(P>0.05)。 The use of soybean decomposition of phytic acid fermentation technology to produce a series of children’s nutrition staple foods and improve the absorption and utilization of iron in plant foods. After 437 children were eaten for half a year, the rate of iron deficiency anemia decreased from 21.7% to 1.07%. The dietary iron absorption rate (21.8%) of soybean fermented food group was measured by the stable isotope 58 Fe neutron activation method The iron absorption rate (14.3%) was significantly higher than that of the control group (P <0.01), which was the same as that of the group fed with ferrous sulfate (22.4%) (P> 0.05).