热蒸煮及模拟胃肠消化处理对海产品中砷形态物转化的影响研究

Effect of Heat Cooking and Simulated Gastrointestinal Digestion on the Transformation of Arsenic Morphology in Seafood

通过建立静态体外胃肠模拟实验,分别对梭子蟹和贻贝原料样品、蒸煮样品、蒸煮水和蒸煮样品经胃肠模拟消化及透析后的样品中砷形态分布特征进行定量与定性研究。结果显示贻贝样品中13.7%±1.62%的总砷和梭子蟹样品中6.1%±0.92%的总砷量在蒸煮过程中可以从样品基质转移并释放到蒸煮水中;煮熟的贻贝样品经模拟胃肠消化液处理后有2.3%±0.47%的总砷量和煮熟的梭子蟹样品经模拟胃肠消化液处理后有3.5%±0.75%的总砷量可透析并最终可能参与人体循环代谢过程;定性研究发现,加热蒸煮和胃肠模拟消化等过程对样品中的砷形态物改变影响不显著。

The morphological distribution characteristics of arsenic speciation in samples of raw materials,cooked samples, cooking water, and dialysates of cooked samples of Portunus trituberculatus and Mytilus coruscus were quantitatively and qualitatively studied by a static and in-vitro experiment based on gastrointestinal simulation. The results showed that 13.7% ±1.62% of total arsenic content in M. coruscus and6.1%±0.92% in P. trituberculatus were transferred from the sample matrix and released into the cooking water during the heat cooking process. 2.3% ±0.47% of the total arsenic in the heat cooked samples of M. coruscus treated with simulated gastrointestinal digestive fluid and 3.5% ±0.75% of that in P. trituberculatus could be permeable and may eventually be involved in the human cyclic metabolism process. Qualitative studies found that the processes of heating cooking and gastrointestinal simulated digestion had no significant effects on the changes of arsenic morphology in the samples.