蛋白质的代谢特点与成碱作用探析
Features of protein metabolism and base-forming function

凡介绍人体酸碱平衡或食物酸碱性质的教科书，都把蛋白质划定为“成酸食物”。蛋白质在人体内代谢既产生酸也产生碱，以60 kg体重成人每天必须从食物中获得蛋白质70 g计，这些蛋白质氧化分解可以产生碱性物质“HCO3-”2 129 mmol，产生H2CO3（挥发酸）107 mmol，两者转化的比例为20∶1；可以产生NH3（固定碱）800 mmol和H2SO4（固定酸）25 mmol，固定碱和酸的比例为32∶1。从上述差距可见，蛋白质代谢产生的碱远比酸多，蛋白质应该划分为成碱食物而不是成酸食物。
Text books that talk about the acid-base equilibrium in human body or the acid-base property of foodall consider protein as acid-forming food. Protein generates both acid and base in body by metabolism. With an adultweighing 60 kg as an example, he needs at least 70 g protein from food every day. All the protein will be transformed into2 129 mmol bicarbonate ions (HCO3-) which is base matter and 107 mmol carbonic acid (H2CO3) (the ratio of the two is20:1), and also 800 mmol ammonia (NH3) and 25 mmol sulfuric acid (H2SO4) (the ratio of base and acid is 32:1). Basedon the counting results, we can conclude that the base generated by the protein metabolism is much more than the acid itgenerates, so protein should be considered as base former instead of acid former