干燥与蒸煮对香菇中微量元素溶出率及吸收率影响

Influence of Drying and Cooking on the Dissolution Rate and Absorptivity of Trace Elements in Lentinus Edodes

加工过程及方式对微量元素溶出率和吸收率的影响是微量元素营养价值和健康风险评价重要基础。本文应用体外仿生消化吸收模型,对香菇样品进行预处理,电感耦合等离子体质谱法测定微量元素含量,以胃肠仿生消化后可溶性食糜中微量元素含量评价其溶出率,以食糜中单层脂质体结合态含量评价其吸收率。结果表明,干燥和蒸煮均对香菇中微量元素溶出率和吸收率影响显著,即影响香菇的营养价值和安全性。

Food materials are the main source of trace elements for the people,which are usually subjected to drying or cooking before eating.The effect of drying and cooking on the dissolution rate and absorptivity of trace elements is helpful for the assessment of metal nutritional value and health risk.A biomimetic digestion and absorption system was used for the pretreatment of Lentinus edodes.The contents of trace elements were determined by ICP-MS.The dissolution rate of trace elements was assessed by elemental contents in bionic chyme.The concentration of affinity-monolayer liposome trace elements was used for absorptivity assessment.The effect of drying and cooking on the dissolution rate and absorptivity of trace elements in Lentinus edodes was significant,i.e.,the nutrition value and toxicity of trace elements in Lentinus edodes were affected by drying and cooking.