Key Laboratory of Poyang Lake Environment and Resource Utilization of the Ministry of Education, School of Resource, Environment and Chemical Engineering, Nanchang University, Nanchang 330031, China.
Food Funct. 2019 Mar 20;10(3):1426-1432. doi: 10.1039/c8fo02003e.
Consumption of arsenic (As)-contaminated vegetables is a major As exposure pathway for humans. However, little is known about plant As uptake characteristics and the bioaccessibility of As after ingestion of As-contaminated radish. The present study investigated As concentrations and species in As-contaminated radish and assessed the effects of steamed, griddled and boiled cooking on the bioaccessibility of As in radish using in vitro digestion. The results showed that the radish accumulated 46.3 ± 2.3, 79.2 ± 1.2 and 113.2 ± 3.7 μg As g-1 when treated with 0.5 mg L-1 As(iii) + 0.5 mg L-1 As(v), 1.0 mg L-1 As(iii) + 1.0 mg L-1 As(v) and 2.0 mg L-1 As(iii) + 2.0 mg L-1 As(v), respectively, in culture solution. In both gastric (G) and gastrointestinal (GI) fractions, the total As and species contents in radish decreased in the following order: raw > steamed > griddled > boiled. The bioaccessibility of total As was 97.5 ± 1.2%, 89.3 ± 1.3%, 84.8 ± 1.2% and 52.1 ± 1.1% in the GI phase when the radish was raw, steamed, griddled and boiled, respectively, and the bioaccessibility was not more than 60.1 ± 2.3% in the G phase. These data suggested that boiled cooking should be recommended for consumption of As-contaminated radish because it reduces total As and its species by approximately 50%. Additionally, organic As forms and factors influencing the bioaccessibility of As should be further studied to scientifically evaluate the health risks of As in radish.
食用受砷（As）污染的蔬菜是人类摄入砷的主要途径。然而，人们对植物对砷的吸收特性以及摄入受污染萝卜后砷的生物可给性知之甚少。本研究调查了受污染萝卜中的砷浓度和形态，并采用体外消化法评估了蒸、烤和煮三种烹饪方式对萝卜中砷生物可给性的影响。结果表明，当用 0.5 mg L-1 As(iii) + 0.5 mg L-1 As(v)、1.0 mg L-1 As(iii) + 1.0 mg L-1 As(v)和 2.0 mg L-1 As(iii) + 2.0 mg L-1 As(v)处理时，萝卜分别在培养液中积累了 46.3 ± 2.3、79.2 ± 1.2 和 113.2 ± 3.7 μg As g-1。在胃（G）和胃肠道（GI）部分，萝卜中总砷和形态含量均按以下顺序降低：生＞蒸＞烤＞煮。当萝卜为生、蒸、烤和煮时，总砷在 GI 阶段的生物可给性分别为 97.5 ± 1.2%、89.3 ± 1.3%、84.8 ± 1.2%和 52.1 ± 1.1%，在 G 阶段的生物可给性不超过 60.1 ± 2.3%。这些数据表明，对于受污染的萝卜，建议采用煮的烹饪方式，因为它可以使总砷及其形态减少约 50%。此外，应进一步研究有机砷形态和影响砷生物可给性的因素，以科学评估萝卜中砷的健康风险。
