著者

水上 恵美 小田 晃司 番場 孝 野中 潤 今井 明 古川 征治

出版者

一般社団法人日本医療薬学会

雑誌

医療薬学 (ISSN:1346342X)

巻号頁・発行日

vol.28, no.6, pp.559-563, 2002-12-10 (Released:2011-03-04)

参考文献数

22

被引用文献数

1

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The concomitant use of oral iron preparations and antacids causes iron to form macromolecular polymer thereby reducing its absorption as a result of a pH elevation in the stomach. We measured the Iron recovery after ultrafiltration to assess macromolecular polymer using sodium ferrous citrate (SFC) and ferrous sulfate (FS) preparations plus eight types of antacids Aluminum hydroxide (Al), Magnesium oxide (Mg), Calcium carbonate (Ca), and Sodium bicarbonate (NaHCO3) preparations and four combinations.The samples were mixed under two conditions : (1) a mixture of the maximum single oral dose of each iron preparation and an antacid dissolved in a hydrochloric acid solution adjusted to various pH levels (4, 5, 6, 7, 8, and 9) (2) pH not adjusted. Iron recovery rate was measured using the O-phenanthroline method after ultrafiltration (fractions with a molecular weight of 10, 000).As a result, we obtained the following results : (1) the iron recovery rate decreased according to elevation of pH. In addition, macromolecular polymer formation was pH dependent. The iron recovery rate of FS when mixed with all antacids except Mg was less than 60 % at a pH of 7. The iron recovery rate of SFC was not less than 60% at a pH of 7 with any antacid. (2) the iron recovery rate of FS when mixed with Ca, NaHCO3, the Al + Mg combination and Mg was less than 60%. The iron recovery rate of SFC was less than 60 % with only Mg.FS formed macromolecular polymer in the presence of Ca, NaHCO3, the Al+Mg combination and Mg. As a result, the iron absorption was suggested to decrease when FS was administered with these antacids. SFC showed little formation of macromolecular polymer in the presence of antacids, and it was therefore suggested that the absorption would only be slightly influenced by the concomitant use of SFC with antacids. Therefore, the formation of macromolecular polymers differed between the two oral iron preparations, FS and SFC, when mixed with antacids. These findings suggest that iron absorption may differ between FS and SFC in concomitant use with antacids.

著者

中里 トシ子 白石 芳子 水上 恵美 山崎 清子

出版者

The Japan Society of Home Economics

雑誌

家政学雑誌 (ISSN:04499069)

巻号頁・発行日

vol.25, no.1, pp.38-44, 1974-02-20 (Released:2010-03-10)

参考文献数

10

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小型ガスオーブンを用いて焙焼条件がパウンドケーキの品質におよぼす影響について研究した.焙焼温度は150℃から190℃までの範囲で, 焙焼時間は25-55分の範囲で行なった.本実験によって得た事項を要約すると次のとおりである.1) 焙焼温度と焙焼時間によっては, ケーキの膨化率, かたさ, 水分には有意差は認められなかった.2) 焼き色は各温度ともに第2, 第3水準の焙焼時間がよかった.形状の点からは170℃で40分と45分, 180℃で35分と40分, 190℃では30分と35分焼いたケーキがよかった.評価の合計点から見ると180℃, 35分のケーキが最もすぐれ, α化度は75%であった.3) 焙焼中のガス消費量は焙焼温度5水準問には有意差がなく, 焙焼時間3水準間には有意差が認められた.