加工方式对两种贝类中8种重金属元素生物可及性的影响

Effects of processing methods on bioaccessibility of 8 kinds of heavy metals in 2 kinds of shellfish

中文关键词:  加工方式  贝类  元素  生物可及性  体外模拟消化

英文关键词:processing methods  shellfish  elements  bioaccessibility  in vitro simulated digestion

中文摘要:

      目的 分析水煮和烘烤两种加工方式对两种贝类元素中8种金属元素生物可及性的影响。方法 采用体外模拟消化实验, 利用电感耦合等离子体质谱仪(inductively coupled plasma-mass spectrometry, ICP-MS)分析牡蛎(Crassostrea gigas)和扇贝(Azumapecten farreri)体内8种元素(铁、砷、镉、铜、铁、锌、锰、汞)的生物可及性和含量的变化。结果 两种贝类元素含量的趋势大体一致, 从高到低依次为锌>铁>铜>镉>砷>铅>汞。两种贝类中生物可及性最高的是牡蛎中的砷元素, 为98.4%。生物可及性最低的是扇贝中的铁元素, 为3.4%。经过不同的加工方式处理后, 能显著提高两种贝类锰元素的生物可及性及显著降低牡蛎中铜、砷、铅元素的生物可及性。加热处理后扇贝中砷和镉元素的生物可及性增加。相较于蒸煮的加热方式, 烘烤的加工方式对贝类元素生物可及性的影响更大。通过相关性分析可以看出, 贝类元素生物可及性不仅与元素种类、加工方式相关, 也与其他元素浓度相关。结论 水煮和烘烤两种加工方式对贝类中8种重金属元素浓度和生物可及性影响较大。

英文摘要:

      Objective To investigate the effects of cooking and baking on the bioaccessibility of 8 kinds of heavy metals in 2 kinds of shellfish. Methods The bioaccessibility and content of 8 kinds of mental elements (Pb, As, Cd, Cu, Fe, Zn, Mn and Hg) in Crassostrea gigas and Azumapecten farreri was analyzed by inductively coupled plasma-mass spectrometry (ICP-MS) using in vitro simulated digestion experiment. Results The content of 8 kinds of mental elements in 2 kinds of shellfish generally decreased in the following order: Zn>Fe>Cu>Cd>As>Pb>Hg. The bioavailability of As in Crassostrea gigas was the highest of the 2 kinds of shellfish at 98.4% and the lowest was 3.4% of Fe in Azumapecten farreri. After different processing methods, the bioaccessibility of Mn in 2 kinds of shellfish was significantly improved, and the bioaccessibility of Cu, As and Pb in Crassostrea gigas was significantly reduced. The bioaccessibility of As and Cd in Azumapecten farreri increased after heating treatment. Compared with the heating method of cooking, the processing method of baking had a greater impact on the biological accessibility of shellfish elements. According to the correlation analysis, the bioaccessibility of shellfish elements was related not only to element types and processing methods, but also to the concentration of other elements. Conclusion The 2 kinds of processing methods of cooking and baking has a great influence on the contents and bioaccessibility of 8 kinds of heavy metals in shellfish.