各種野菜から調製した"食物繊維"による亜鉛の吸着特性

概要

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We studied adsorption of zind ion on "dietary fiber" extracted from carrot, edible burdock, eggplant and sweet pepper which are common vegatables for every day meals. The adsorption of zinc ion was dependent on the kind of vegetables as well as pH condition, showing that the higher the pH, the greater was the adsorption. At a given pH, decreasing order in the capacity of zinc ion adsorption on the "dietary fibers" was as follows : carrot ≧ edible burdock > eggplant > sweet pepper. The zinc ion adsorption was accounted for by Lungmiur's theory fir all the "dietary fibers" used here, indicating the adsorption as mono-layer formation of the ion on the "dietary fibers." There found an decrease in the adsorption of zinc ion on the "dietary fibers" when the fiber were treated with boiling in water at 100℃ for 10 min. The COOH group and - or OH groups present on the "dietary fiber" may be responsible for the adsorption of zinc ion.
松山東雲女子大学・松山東雲短期大学の論文