Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P), Lisbon, Portugal.
Food Chem Toxicol. 2018 Dec;122:33-37. doi: 10.1016/j.fct.2018.09.075. Epub 2018 Sep 29.
Generally, dietary intake assessment and risk characterization are evaluated using contaminant concentration in raw fish while it is usually ingested cooked, which can cause an overestimation because one of the essential issues for risk-benefit analysis is to determine the maximum amount of a contaminant that can be released from the food matrix and be absorbed by the human body, called bioaccessibility. Moreover, despite most seafood products are cooked before consumption, risk assessment is still evaluated in raw products, strongly affecting public health guidelines. In the present study, an in vitro bioaccessibility assay was performed for Galaxolide (HHCB) in fish samples. Raw spiked hake samples were in vitro digested and aliquots of each fraction of the digestion process were analysed. HHCB was quantitatively present in the bioaccessibility fraction. The effect of fish cooking on HHCB was also evaluated in cod and mackerel samples. Results demonstrate that steaming and grilling processes lead to a loss of 50-70% HHCB in fish.
通常，饮食摄入评估和风险特征描述是使用生鱼中的污染物浓度来评估的，而人们通常食用的是熟鱼，这可能会导致高估，因为风险-效益分析的一个基本问题是确定从食物基质中释放并被人体吸收的污染物的最大量，称为生物利用度。此外，尽管大多数海鲜产品在食用前都经过烹饪，但风险评估仍在生产品中进行，这对公共卫生指南有很大影响。在本研究中，对鱼样中的加乐麝香（HHCB）进行了体外生物利用度测定。对加标牙鳕进行了体外消化，并对消化过程的每个部分进行了分析。HHCB 在生物可利用性部分定量存在。还评估了鱼的烹饪对鳕鱼和鲭鱼中 HHCB 的影响。结果表明，蒸和烤过程会导致鱼中 HHCB 损失 50-70%。
