2种加工方式对牡蛎中Pb、Cd、Cu和Zn元素生物利用度影响

Effect of 2 Kinds of Cooking Methods on Bioaccessibility of Pb, Cd,Cu and Zn in Oyster(Ostreagigas thunberg)

牡蛎为滤食性生物,极易富集重金属。试验旨在为牡蛎中重金属的健康风险分析提供基础。采用体外模拟消化试验,利用ICP-MS分析经过2种热加工处理后,牡蛎体内4种金属元素(Pb、Cd、Cu和Zn)浓度及生物利用度的变化。结果显示,原料牡蛎Pb、Cd、Cu和Zn浓度分别为0.19±0.03, 0.11±0.03, 1.23±0.09和19.12±0.89 mg/kg。经过2种热处理, 4种金属浓度均有升高,油炸处理后,与原料相比, Pb、Cd、Zn的浓度显著升高(p<0.05);热处理后, Cu的生物利用度均升高,蒸处理显著提高Zn的生物利用度(p<0.05); Pb与Cd经2种热处理生物利用度均显著降低(p<0.05)。2种加工方式相比,油炸处理后4种金属元素生物利用度均高于蒸处理。Cu和Pb浓度显著相关, Zn的生物利用度与Pb、Cu浓度之间都呈显著相关性(p<0.05)。

Oyster easily accumulates heavy metals in seawater because of its filter feeding.The useful information for dietary risk assessments of heavy metals in oysters was to be provided.The total concentration and bioaccessibility of 4 metals(Pb,Cd,Cu and Zn)were measured in oyster by using the in-vitro and ICP-MS technology.The results showed that the concentration of Pb,Cd,Cu and Zn were 0.19±0.03,0.11±0.03,1.23±0.09 and 19.12±0.89 mg/kg in raw oyster,respectively.After 2 kinds of thermal treatments,the concentration of 4 metals all increased.The concentration of Pb,Cd and Zn in fried oyster increased significantly compared with material(p<0.05).The bioaccessibility of Cu both increased.The bioaccessibility of Pb and Cd decreased by both thermal processes(p<0.05).The bioaccessibility of Zn decreased by steaming(p<0.05).The bioaccessibility of4 metals treated by fried was higher than those by steaming.A significant correlation was observed between the concentration of Cu and Pb.The correlation between the bioaccessibility of Zn and the concentration of Pb and Cu tended to be significantly(p<0.05).