热处理对条斑紫菜中砷含量及组成的影响研究

Effect of Thermal Treatments on Arsenic Contents in Porphyra yezoensis

研究浸泡、蒸煮、油炸、焙烤、微波等热处理方式对条斑紫菜中砷的含量及组成的影响。结果表明,在浸泡、蒸煮热处理中,几乎所有样品中的总砷、一甲基砷(MMA)、二甲基砷(DMA)、无机砷的含量呈降低趋势;在油炸热处理中,随着油炸温度的升高、油炸时间的延长,样品的总砷含量降低,但一甲基砷(MMA)、二甲基砷(DMA)、无机砷的含量变化趋势复杂;经微波处理的样品,随着微波强度的升高,总砷、二甲基砷(DMA)、无机砷的含量呈现较明显的升高趋势,且二甲基砷(DMA)的含量明显高于一甲基砷(MMA)。

The contents and forms of arsenic compounds in Porphyra yezoensis are determined by different thermal treatments including soaking,boiling,deep- frying,baking and microwave treatment. The results show that the contents of four arsenic compounds decrease in nearly all soaking and boiling samples. The contents of total arsenic decrease in deep- fried samples,while increase in baking and microwave treated samples. As for the forms of arsenic compounds, the changes of content of MMA, DMA and inorganic arsenic are discordant in deep- frying samples. With the microwave power strengthening, the content of total arsenic,DMA and inorganic arsenic content show a rapid increase tread in general,and the content of DMA is higher than that of MMA.