加工方式对海带和紫菜中砷及其形态的影响

Effect of different processing methods on the arsenic and its form in kelp and Porphyra

研究浸泡、油炸、水煮和烘烤四种加工方式对海带和紫菜中总砷及其形态含量的影响,并对其食用安全性进行评价。结果表明:浸泡和水煮都能减少海带和紫菜中总砷和四种砷化合物含量。油炸和高温烘烤影响砷形态和含量的变化:油炸样品中总砷含量减少,DMA、MMA和无机砷含量变化表现出不一致性;除250℃外,其他温度烘烤的样品总砷含量均增加,二甲基砷酸(DMA)、一甲基砷酸(MMA)、无机砷含量随温度的升高而增加,到250℃时最多增加近3倍,对食用安全性有一定影响;在150℃油炸15min和200℃烘烤的样品中有新的砷化合物生成,其结构和毒性尚难确定。

The aims of experiment were to study the influence on the contents and forms of total arsenic and different arsenic compounds in kelp and Porphyra by different ways of processing including soaking,deep-frying,water cooking and baking,and to evaluate the edible safety of the foods by those cooking methods.The results showed that the contents of four arsenic compounds decreased in nearly all soaking and water cooking samples.Both the form and contents of arsenic changed in the cooking process of deep-frying and high-temperature baking.The contents of total arsenic decreased in deep-fried samples,while increased in baking samples except for temperature at 250℃.As for the forms of arsenic compounds,the changes of content of DMA,MMA and inorganic arsenic were discordant in deep-fried samples,while increased with a rise in temperature and increased by nearly 3 times at 250℃ in baking samples,which brought some effects to the edible safety.A kind of arsenic compound was found in the fried samples at 150℃ for 15min and the baked samples at 200℃ for 7min,with the structure and toxicity hard to be definited.