烹饪处理方式对牡蛎中铜生物可给率及食用风险性的影响
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摘要
以牡蛎为实验对象,采用不同的烹饪方式(如烤、煎、煮等)加工处理,通过透析法模拟体外胃肠液消化处理测定铜含量和生物可给率,评定烹饪处理方式对牡蛎中铜生物可给率及食用风险性的影响。结果表明,未加工的牡蛎中Cu的含量高达(986.4±4.8)μg/g,不同的烹调加工处理方式在一定程度上影响牡蛎中铜的含量,仅油煎处理可显著降低牡蛎中铜的含量(P<0.05);烹饪加工处理后牡蛎中Cu的生物可给率均显著下降(P<0.05),其中烤制加工对牡蛎中铜的生物可给率影响最大,而煮制处理影响最小,其值分别下降了63.2%和15.8%;以牡蛎中铜的总量计算的THQ值均大大超过1.0,这表明消费者不宜长期食用该种铜含量较高的牡蛎,而以牡蛎中可透过的铜含量计算的THQ值均小于1.0,这表明烹调加工后牡蛎中铜的生物可给率变小,降低了消费者食用牡蛎摄入过多铜的风险,但是对于铜含量较高的牡蛎产品需控制其食用量,否则易在体内大量富集铜元素,对机体健康造成一定的影响。
In this paper, oyster(Crassostrea gigas), as experimental materials, was processed by three cooking methods(boiling, frying, grilling, cured) and digested by in vitro model to determine Cu content and bioaccessibility. The effect of cooking procedure on health risk was studied on the basis of the bioaccessibility data. Results showed that Cu content in raw oysters was(986.4±4.8)μg/g, and Cu concentrations in boiled oysters were slightly but not significantly higher than those in raw oysters.However, only frying treatment significantly reduced Cu concentrations in cooked oysters. Moreover,cooking treatment significantly decreased Cu bioaccessibility in oysters, and grilling and boiling reduced Cu bioaccessibility by 63.2% and 15.8%, respectively, compared to raw oyster Cu bioaccessibility.In terms of the total amount of copper in oyster, THQ values were far higher than 1.0, indicating that consumer should avoid to long-term consumption of oysters containing high level of Cu. However, THQ values determined on the basis of bioavailable Cu were below 1.0, indicating that Cu bioaccessibility of cooked oyster were significantly smaller than that of raw oysters, and cooking dramatically reduced the risk of excessive intake of copper from oysters. But attention should be paid to controlling the consumption of oysters containing high level of Cu; otherwise it is easy to accumulate excessive copper in the body of consumer, which easily affected the health of body.
In this paper, oyster(Crassostrea gigas), as experimental materials, was processed by three cooking methods(boiling, frying, grilling, cured) and digested by in vitro model to determine Cu content and bioaccessibility. The effect of cooking procedure on health risk was studied on the basis of the bioaccessibility data. Results showed that Cu content in raw oysters was(986.4±4.8)μg/g, and Cu concentrations in boiled oysters were slightly but not significantly higher than those in raw oysters.However, only frying treatment significantly reduced Cu concentrations in cooked oysters. Moreover,cooking treatment significantly decreased Cu bioaccessibility in oysters, and grilling and boiling reduced Cu bioaccessibility by 63.2% and 15.8%, respectively, compared to raw oyster Cu bioaccessibility.In terms of the total amount of copper in oyster, THQ values were far higher than 1.0, indicating that consumer should avoid to long-term consumption of oysters containing high level of Cu. However, THQ values determined on the basis of bioavailable Cu were below 1.0, indicating that Cu bioaccessibility of cooked oyster were significantly smaller than that of raw oysters, and cooking dramatically reduced the risk of excessive intake of copper from oysters. But attention should be paid to controlling the consumption of oysters containing high level of Cu; otherwise it is easy to accumulate excessive copper in the body of consumer, which easily affected the health of body.
引文
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[2]Wang S-L,Xu X-R,Sun Y-X,et al.Heavy metal pollution in coastal areas of South China:A review[J]Marine Pollution Bulletin,2013,76(1-2):7-15.
[3]曹会兰.重要的微量元素铜[J].微量元素与健康研究,2001,18(3):73-74.
[4]孙萍,黄长江,乔永民,等.汕头港及其邻近水域潮间带海产动物体内重金属污染的调查[J].热带海洋学报,2004,23(4):56-62.
[5]王增焕,王许诺,林钦.贝类产品镉铜铅锌的含量特征与风险分析[J].农业环境科学学报2011,30(6):1208-1213.
[6]Bragigand V,Berthet B,Amiard J C,et al.Estimates of trace metal bioavailability to humans ingesting contaminated oysters[J].Food and Chemical Toxicology,2004,42(11):1893-1902.
[7]Houlbrèque F,Hervé-Fernández P,TeyssiéJ-L,et al.Cooking makes cadmium contained in Chilean mussels less bioaccessible to humans[J].Food Chemistry,2011,126(3):917-921.
[8]Maulvault A L,Machado R,Afonso C,et al.Bioaccessibility of Hg,Cd and As in cooked black scabbard fish and edible crab[J].Food and Chemical Toxicology,2011,49(11):2808-2815.
[9]食品中铜的测定:GB/T 5009.13-2003[S].北京:中国标准出版社,2003.
[10]Moreda-Pi?eiro J,Alonso-Rodríguez E,Romarís-Hortas V,et al.Assessment of the bioavailability of toxic and non-toxic arsenic species in seafood samples[J].Food Chemistry,2012,130(3):552-560.
[11]Bogdanovi?T,Ujevi?I,Sedak M,et al.As,Cd,Hg and Pb in four edible shellfish species from breeding and harvesting areas along the eastern Adriatic Coast,Croatia[J].Food Chemistry,2014,146(3):197-203.
[12]Li J,Huang Z,Hu Y,et al.Potential risk assessment of heavy metals by consuming shellfish collected from Xiamen,China[J].Environmental Science and Pollution Research,2013,20(5):2937-2947.
[13]无公害食品水产品中有毒有害物质限量:NY5073-2006[S].北京:中国标准出版社,2006.
[14]庞艳华,隋凯,王秋艳,等.大连近岸海域双壳贝类重金属污染调查与评价[J].海洋环境科学,2012,31(3):410-413.
[15]姜元欣,王伟涛,陈德慰,等.广西北部湾水域贝类重金属污染分析与南宁市民贝类食用风险分析[J].食品工业科技,2013,34(8):52-55,64.
[16]孙萍,黄长江,乔永民,等.汕头港及其邻近水域潮间带海产动物体内重金属污染的调查[J].热带海洋学报,2004,23(4):56-62.
[17]PerellóG,Martí-Cid R,Llobet J M,et al.Effects of various cooking processes on the concentrations of arsenic,cadmium,mercury,and lead in foods[J].Journal of Agricultural and Food Chemistry,2008,56(23):11262-11269.
[18]Ouedraogo O,Amyot M.Effects of various cooking methods and food components on bioaccessibility of mercury from fish[J].Environmental Research,2011,111(5):1065-1066.
[19]Leufroy A,No?l L,Beauchemin D,et al.Use of a continuous leaching method to assess the oral bioaccessibility of trace elements in seafood[J].Food Chemistry,2012,135(2):623-633.
[20]Afonso C,Costa S,Cardoso C,et al.Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium,eicosapentaenoic acid and docosahexaenoic acid,total mercury,and methylmercury determined by an in vitro digestion model[J].Food Chemistry,2015,170(4):249-256.