海虾中砷在人体内的形态变化研究

Morphological changes of arsenic in shrimp

目的通过对虾类样品的检测,研究烹饪方式对砷浓度及生物可给性的影响以及维生素C对砷形态变化的影响。方法通过体外模拟人体胃肠道实验方法(PBET in vitro),依据国家标准(GB 5009.11—2014),检测海虾中各种形态的砷含量,维生素C部分无方法。结果2019年,天津地区所采集虾类样品总砷含量均值为0.022 mg/kg,2020年均值为0.031 mg/kg;浸泡、水煮、烘烤、油炒分别降低了25.3%、29.0%、14.2%、32.7%的总砷浓度;水煮、烘烤、油炒可分别降低10.4%、16.7%、24.2%海虾中砷的生物可给性;维生素C不会将有机砷、五价砷转化为剧毒的三价砷。结论天津地区所测虾类样品符合国标限值;烹饪可使得总砷浓度及砷的生物可给性不同程度的降低;维生素C与虾类同食会导致三氧化二砷中毒的说法无科学依据。

Objective To study the effect of cooking methods on arsenic concentration and bioavailability, and the effect of vitamin C on arsenic speciation through the detection of shrimp samples.Methods The contents of arsenic in various forms were detected by PBET in vitro according to the national food safety standard(GB 5009.11—2014).Results The average content of arsenic in shrimp samples collected in Tianjin area in 19 years was 0.022 mg/kg, and that in 20 years was 0.031 mg/kg;the total arsenic concentration in immersion, boiling, baking and oil frying decreased by 25.3%, 29.0%, 14.2% and 32.7% respectively;the bioavailability of arsenic in shrimp was reduced by 10.4%, 16.7% and 24.2% by boiling, baking and oil frying respectively;vitamin C did not convert organic arsenic and pentavalent arsenic into highly toxic trivalent arsenic.Conclusion The shrimp samples in Tianjin area meet the national standard limits;cooking can reduce the total arsenic concentration and arsenic bioavailability to varying degrees;the folk saying that vitamin C and shrimp will cause arsenic trioxide poisoning is a rumor.