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| 加工方式对海带和紫菜中砷及其形态的影响 | |
| 引用本文： | 舒本胜,翟毓秀,刘俊荣,郭莹莹,尚德荣,宁劲松,隋颖,赵艳芳.加工方式对海带和紫菜中砷及其形态的影响[J].食品工业科技,2012,33(9):166-170,353. |
| 作者姓名： | 舒本胜 翟毓秀 刘俊荣 郭莹莹 尚德荣 宁劲松 隋颖 赵艳芳 |
| 作者单位： | 1. 大连海洋大学食品科学与工程学院,辽宁大连116023／中国水产科学研究院,黄海水产研究所,农业部水产品质量安全检测与评价重点实验室,山东青岛266071／国家水产质量监督检验中心,山东青岛266071 2. 中国水产科学研究院,黄海水产研究所,农业部水产品质量安全检测与评价重点实验室,山东青岛266071／国家水产质量监督检验中心,山东青岛266071 3. 大连海洋大学食品科学与工程学院,辽宁大连,116023 |
| 基金项目： | 国家科技支撑计划(2009BADB7B06);基本科研业务费(20603022011015) |
| 摘 要： | 研究浸泡、油炸、水煮和烘烤四种加工方式对海带和紫菜中总砷及其形态含量的影响,并对其食用安全性进行评价。结果表明:浸泡和水煮都能减少海带和紫菜中总砷和四种砷化合物含量。油炸和高温烘烤影响砷形态和含量的变化:油炸样品中总砷含量减少,DMA、MMA和无机砷含量变化表现出不一致性;除250℃外,其他温度烘烤的样品总砷含量均增加,二甲基砷酸(DMA)、一甲基砷酸(MMA)、无机砷含量随温度的升高而增加,到250℃时最多增加近3倍,对食用安全性有一定影响;在150℃油炸15min和200℃烘烤的样品中有新的砷化合物生成,其结构和毒性尚难确定。 |
| 关 键 词： | 加工方式 海带 紫菜 总砷 砷形态 |
Effect of different processing methods on the arsenic and its form in kelp and Porphyra |
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| SHU Ben-sheng,ZHAI Yu-xiu,LIU Jun-rong,GUO Ying-ying,SHANG De-rong,NING Jin-song,SUI-Ying,ZHAO Yan-fang.Effect of different processing methods on the arsenic and its form in kelp and Porphyra[J].Science and Technology of Food Industry,2012,33(9):166-170,353. | |
| Authors: | SHU Ben-sheng ZHAI Yu-xiu LIU Jun-rong GUO Ying-ying SHANG De-rong NING Jin-song SUI-Ying ZHAO Yan-fang |
| Affiliation: | 2,3(1.College of Food Science and Engineering,Ocean University of Dalian,Dalian 116023,China;2.Key Laboratory of Test and Evaluation on Quality and Safety of Aquatic Products,Ministry of Agriculture,Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao 266071,China;3.National Center for Quality Supervision and Test of Aquatic Products,Qingdao 266071,China) |
| Abstract: | The aims of experiment were to study the influence on the contents and forms of total arsenic and different arsenic compounds in kelp and Porphyra by different ways of processing including soaking,deep-frying,water cooking and baking,and to evaluate the edible safety of the foods by those cooking methods.The results showed that the contents of four arsenic compounds decreased in nearly all soaking and water cooking samples.Both the form and contents of arsenic changed in the cooking process of deep-frying and high-temperature baking.The contents of total arsenic decreased in deep-fried samples,while increased in baking samples except for temperature at 250℃.As for the forms of arsenic compounds,the changes of content of DMA,MMA and inorganic arsenic were discordant in deep-fried samples,while increased with a rise in temperature and increased by nearly 3 times at 250℃ in baking samples,which brought some effects to the edible safety.A kind of arsenic compound was found in the fried samples at 150℃ for 15min and the baked samples at 200℃ for 7min,with the structure and toxicity hard to be definited. |
| Keywords: | processing methods kelp Porphyra total arsenic arsenic species |
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