为实现生物强化食品有机态矿物质，本研究对大米发酵酿酒工艺进行了矿物质强化（钙、铁、锌、硒）。同时采用Caco-2细胞模型对富矿酒糟中钙、铁、锌、硒的转运效果进行了研究。研究结果表明，在大米基料中钙、铁、锌、硒添加量分别为4000 mg/kg、600 mg/kg、1000 mg/kg、30 mg/kg时，获得的富矿酒糟中有机态钙、铁、锌、硒含量分别为169.21 mg/kg、19.28mg/kg、9.34 mg/kg、11.07mg/kg；细胞实验结果表明，富矿酒糟钙、铁、锌元素的转运率均显著高于无机矿物质对照组（p<0.05），钙转运率为50.30%、铁转运率60.89%、锌转运率为35.07%，硒的转运率为10.30%。分别较空白组提升3倍，12.63倍，11.77倍，2.49倍。综上实验结果，通过大米发酵酿酒生物强化矿物质的酒糟具有更高的钙、铁、锌、硒含量及转运吸收作用，这为优质矿物质强化食品和保健品的制备提供了新策略和理论基础。

In order to achieve biological enhancement of organic minerals in food, this study conducted mineral enhancement (calcium, iron, zinc, selenium) on rice fermentation and brewing process. At the same time, the Caco-2 cell model was used to study the transport effects of calcium, iron, zinc, and selenium in rich mineral wine lees. The research results showed that when the amounts of calcium, iron, zinc, and selenium added to the rice base were 4000 mg/kg, 600 mg/kg, 1000 mg/kg, and 30 mg/kg, respectively, the organic calcium, iron, zinc, and selenium contents in the rich mineral wine lees obtained were 169.21 mg/kg, 19.28 mg/kg, 9.34 mg/kg, and 11.07 mg/kg, respectively; The cell experiment results showed that the transport rates of calcium, iron, and zinc elements in the rich mineral wine lees were significantly higher than those in the inorganic mineral control group (p<0.05). The calcium transport rate was 50.30%, the iron transport rate was 60.89%, the zinc transport rate was 35.07%, and the selenium transport rate was 10.30%. Compared with the blank group, they increased by 3 times, 12.63 times, 11.77 times, and 2.49 times respectively. Based on the experimental results, the distiller's grains fortified with minerals through rice fermentation have higher calcium, iron, zinc, selenium content and transport absorption effects. This provides a new strategy and theoretical basis for the preparation of high-quality mineral fortified foods and health products.

广东省功能食品活性物重点实验室（2018B030322010）