Wang Chao, Duan Han-Ying, Teng Jiu-Wei
Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China,
Biol Trace Elem Res. 2014 Aug;160(2):276-84. doi: 10.1007/s12011-014-0047-z. Epub 2014 Jun 25.
Bioaccessibility represents the maximum amount of pollutant ingested with food that is available for intestinal absorption. The measurement of bioaccessibility can achieve a more accurate risk assessment. Thus, in this study, the bioaccessibility of raw/microwave-cooked store-bought food including carrot, potato, white radish, lotus root, sweet corn, long grain rice, soybean, fleshy prawn, eastern oyster, kelp, and common carp were investigated by applying an in vitro digestion method. A validated microwave digestion/ICP-MS method was applied for determining the concentration of Cd. In this study, the concentration of Cd ranged 3.7-215.8 μg/kg fw in which carrot contained the lowest Cd while the fleshy prawn contained the highest Cd. There are no statistical differences of Cd content in microwave-cooked food and raw food except potato, lotus root, and eastern oyster. Cd in most of the cooked food materials was less bioaccessible than in raw food except sweet corn, potato, and kelp. The bioaccessibility of Cd was around 100 % in either raw or cooked potatoes. Microwave cooking caused the decreasing of bioaccessibility around 0-68 %, depending on different food matrix. Maximal decreasing of Cd bioaccessibility occurred in common carp. Thus, microwave cooking could be a feasible strategy for decreasing Cd bioaccessibility. In addition, the Cd dissolution in oral, gastric, and small intestine phase was different in different food matrix. For most of the investigated food items, Cd was largely migrated either into the oral phase (carrot, potato, white radish, lotus root, raw soybean, kelp, and common carp) or into the gastric phase (sweet corn, cooked soybean, rice, fleshy prawn, and eastern oyster). Our findings will have significant implications for food processing aiming to decrease the absorption of Cd and risk assessment analysis improvements. Further study is needed to use the animal model to validate these results.
生物可及性是指随食物摄入的、可被肠道吸收的污染物的最大量。生物可及性的测量能够实现更准确的风险评估。因此，在本研究中，采用体外消化法对市售的生/微波烹制食品（包括胡萝卜、土豆、白萝卜、莲藕、甜玉米、长粒米、大豆、虾肉、东方牡蛎、海带和鲤鱼）的生物可及性进行了研究。采用经过验证的微波消解/电感耦合等离子体质谱法测定镉的浓度。在本研究中，镉的浓度范围为3.7 - 215.8μg/kg鲜重，其中胡萝卜中的镉含量最低，而虾肉中的镉含量最高。除土豆、莲藕和东方牡蛎外，微波烹制食品和生食中的镉含量无统计学差异。除甜玉米、土豆和海带外，大多数烹制食品原料中的镉的生物可及性低于生食。生土豆和烹制土豆中镉的生物可及性均约为100%。微波烹饪导致生物可及性降低0 - 68%，具体取决于不同的食物基质。镉生物可及性降低幅度最大的是鲤鱼。因此，微波烹饪可能是降低镉生物可及性的一种可行策略。此外，在不同的食物基质中，镉在口腔、胃和小肠阶段的溶解情况不同。对于大多数被研究的食品，镉主要迁移到口腔阶段（胡萝卜、土豆、白萝卜、莲藕、生大豆、海带和鲤鱼）或胃阶段（甜玉米、烹制大豆、大米、虾肉和东方牡蛎）。我们的研究结果对于旨在减少镉吸收的食品加工和改进风险评估分析具有重要意义。需要进一步开展研究，利用动物模型来验证这些结果。
