紫菜中铝的食用安全性评价

Edible Safety Evaluation of Aluminum in Laver

考察紫菜前处理及烹调过程中铝的溶出情况,结果表明,紫菜经浸泡20min,清洗3次就可达到较好的清除铝效果;烹调过程中,铝的溶出率随着pH的降低和盐浓度的增加而增加;经煮沸处理后紫菜中铝的最高溶出率为4.61%。考察紫菜中的铝在人体消化系统中的溶出情况,结果表明在模拟胃液环境中,紫菜中铝的溶出率随时间的延长明显提高,最高溶出率为3.98%;在肠液环境中紫菜中铝的溶出较缓慢,4h时最高溶出率为7.43%。虽然紫菜中的铝含量普遍较高,但在烹调过程及人体消化环境中溶出率不高,对人体的潜在危害有限。

Dissolution performance of aluminum in pre-treatment and cooking process of laver was studied in this paper. The results showed that the aluminum can be better removed after laver was soaked 20 min and washed three times; while cooking the laver, the dissolution rate of aluminum increased as the pH declined with the salt concentration increased. The highest dissolution rate of aluminum in laver was 4.61% when it was boiled. Dissolution of aluminum in laver in the human digestive system was also studied. It revealed that the dissolution rate of aluminum significantly increased with the time extended in simulated gastric, and the highest dissolution rate was 3.98%. Meanwhile, the process of dissolution was slower in the simulated intestinal fluid and the highest dissolution rate was 7.43% after 4 h. Although the aluminum content is high in laver, the dissolution rate of aluminum is few when the laver was cooked or digested, and the health risk of aluminum from laver is limited.