Behavior of Aluminium ion coexisting with Organic acids, Polyphenol compounds, Fe, Ca and Ti

长期大量接触铝导致其在脑内蓄积，并可能影响神经毒性损伤。铝被认为是口服进入人体的。铝存在于蔬菜、水果、海草、茶叶提取物、食品添加剂和药品中，这些铝或铝化合物每天都被人体吸收。另一方面，如果铝离子与多酚化合物、有机酸或膳食纤维结合，则自由离子的数量会因与组分结合而减少。如果离子铝与膳食纤维、多酚化合物和草酸结合，通过阻断消化酶的作用，铝的稳定排泄的可能性似乎增加了。最后，研究了与多种组分结合的铝的配位键。采用改良普罗斯基-蒸馏水连续透析-冷冻干燥法对膳食纤维进行分馏。用Eryochromcyanine R分光光度法和Chrome Azurol S分光光度法测定了铝离子与多酚类化合物、有机酸和膳食纤维的结合性能。当五种有机酸溶液中的两种以各种组合混合时，草酸存在时结合能力增加，达到单独存在有机酸时结合铝的结合量。铁离子和钙离子的存在不影响铝离子与有机酸和多酚化合物的结合性能。在多酚化合物的存在下，草酸增加了铝离子的结合能力，发现多酚化合物的用量超过了四种多酚化合物的用量之和。有机酸、多酚类化合物和膳食纤维与铁离子和钙离子的结合活性低于与铝离子的结合活性。

Abundant Aluminium exposure for a long term were conducted its accumulation in brain and may affect neurotoxic injury. Aluminium is considered to be taken orally into a human body. Aluminium was contained in vegetables, fruits, sea weeds, tea extract, food additives and medicinal drugs, and these aluminium or aluminium compound has been daily taken into human body.On the other hand it has been revealed that if aluminium ions are binding with polyphenol compounds, organic acids or dietary fibers, the number of the free ions will be decreased by combinding with the constituents. If ionized aluminium is combined with dietary fibers, polyphenol compounds and oxalic acids, the possibility of stable excretion of aluminium seems to be raised by blocking the effect of digestive enzymes. Finally, the coordinate linkage of the aluminium which combind with more than one constituent was investigated.The dietary fiber was fractionated by the enzymatic method of modified Prosky continuous-dialyzed with distilled water and freeze-dried. Binding property of aluminium ion to polyphenol compounds, organic acids and dietary fiber were measured by Eryochromcyanine R spectrophotometry or Chrome Azurol S spectrophotometry.When two of five kinds of organic acids solution were mixed in all combinations, the binding capacity was increased in the presence of oxalic acid, up to the bonding amounts of bound aluminium with the presence of organic acids alone. Binding property of aluminium ion with organic acids and polyphenol compounds was not influenced in the presence of ferric or calcium ion. The binding ability of aluminium ions was increased by oxalic acid in the presence of polyphenol compounds found to exceed the sum of the amounts of four polyphenol compounds used. Organic acids, polyphenol compounds and dietary fibers were less bound activity with ferric or calcium ion than aluminium ion.