Devesa V, Súñer M A, Algora S, Vélez D, Montoro R, Jalón M, Urieta I, Macho M L
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot, Valencia, Spain.
J Agric Food Chem. 2005 Nov 2;53(22):8813-9. doi: 10.1021/jf050499m.
The organoarsenical species arsenobetaine (AB), arsenocholine (AC), tetramethylarsonium ion (TMA+), dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) were determined in 64 cooked seafood products (fish, bivalves, squid, crustaceans) included in a Total Diet Study carried out in the Basque Country (Spain). For cooking, various treatments were employed (grilling, roasting, baking, stewing, boiling, steaming, microwaving). The results obtained show that in cooked seafood AB is the major species, followed by DMA and TMA+. AC and MMA are minor species. The results in cooked seafood were compared with the arsenic species contents obtained for the same product raw. After cooking there was an increase in DMA for sardines and bivalves and an increase or appearance of TMA+ for meagrim, anchovy, Atlantic horse mackerel, and sardine. The data provided add to the very scant information available about organoarsenical species contents in cooked seafood.
在西班牙巴斯克地区开展的一项总膳食研究中，对64种熟制海产品（鱼类、双壳贝类、鱿鱼、甲壳类）中的有机砷化合物，即砷甜菜碱（AB）、砷胆碱（AC）、四甲基砷离子（TMA+）、二甲基次胂酸（DMA）和一甲基胂酸（MMA）进行了测定。在烹饪过程中采用了多种处理方式（烧烤、烘焙、烘烤、炖煮、煮沸、蒸制、微波加热）。所得结果表明，在熟制海产品中，AB是主要成分，其次是DMA和TMA+。AC和MMA是次要成分。将熟制海产品的结果与同一种产品生品中砷化合物的含量进行了比较。烹饪后，沙丁鱼和双壳贝类中的DMA增加，而牙鲆、凤尾鱼、大西洋竹荚鱼和沙丁鱼中的TMA+增加或出现。这些数据补充了关于熟制海产品中有机砷化合物含量的极少现有信息。
