食用方式对近江牡蛎和波纹巴非蛤中铁、铜生物可接受性的影响

Effect of edible way on bioaccessibility of Fe,Cu in Crassostrea rivulari and Paphia undulate

应用全仿生消化模型评价了近江牡蛎(Crassostrea rivulari)和波纹巴非蛤(Paphia undulate)的铁(Fe)、铜(Cu)在仿生胃肠提取液中的变化与生物可接受性。结果表明:1)煮熟后的2种贝类中的Fe和Cu在胃消化阶段的提取量有所增加,但在肠消化阶段近江牡蛎中Cu和波纹巴非蛤中Fe、Cu提取量均有所降低;2)熟近江牡蛎中的Fe生物可接受性比生的提高了7.3%,Cu生物可接受性提高了4.6%;熟波纹巴非蛤中Fe生物可接受性比生的提高了11.5%,而Cu则降低了11.5%;3)食用近江牡蛎最高可为沿海居民提供人体每日所需15.5%的Fe和25.9%的Cu,而食用波纹巴非蛤对沿海居民每日Fe、Cu摄入量的贡献分别大于6.4%和3.1%。日常食用熟的近江牡蛎比波纹巴非蛤能提供更多Fe摄入量。总体而言,熟食比生食能摄入更多的Fe。

We evaluated the solubility and bioaccessibility of Fe and Cu in Crassostrea rivulari and Paphia undulate by in vitro whole- bionic digestion model. The results show that ： 1 ） At the stomach digestive stage, the solubilities of Fe and Cu in cooked C. rivulari and P. undulate were higher than those in raw ones, which was contrary to the case at intestinal digestion stage ; 2） The bioaccessibili- ty of Fe and Cu in cooked C. rivulari increased by 7.3% and 4. 6%, respectively, and the bioaccessibility of Fe in cooked P. undulata increased by 11.5% while that of Cu decreased by 11.5% ; 3） Eating C. rivulari could provide coastal residents at most with 15.5% and 25.9% of the daily intake of Fe and Cu, respectively, while eating P. undulata could provide with over 6. 4% and 3. 1% of Fe and Cu, respectively. In general, eating C. rivulari provides human body with more daily intake of Fe than eating Paphia undulate, and even more when they are cooked.