Park Ga-Young, Kang Da-Eun, Davaatseren Munkhtugs, Shin Choonshik, Kang Gil-Jin, Chung Myung-Sub
1Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea.
2Department Food Contaminants Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, 87, Osongsaengmyeong 2-ro, Osong-eup, Heungdeok-gu, Cheongju-si, Chungcheongbuk-do Korea.
Food Sci Biotechnol. 2018 Nov 2;28(2):615-622. doi: 10.1007/s10068-018-0501-3. eCollection 2019 Apr.
This study aimed to evaluate the reduction of total, organic, and inorganic arsenic content in (hijiki). Initially, the six most common arsenic compounds in hijiki and its organs were evaluated, among which only arsenate and arsenobetaine were detected. Thereafter, the entire plant, including the stalk and leaves, was treated with heat and NaCl solution, individually and in combination. Heating at 90 °C for 5 min significantly reduced arsenic content in hijiki by approximately 33-80%. Treatment with NaCl solution significantly reduced arsenic content in hijiki, except for arsenobetaine content in the stalk. Combinatorial treatment further decreased arsenic content by more than 5-20%. In conclusion, consumption of hijiki after boiling at 90 °C and soaking in 2% NaCl solution reduces the intake of inorganic arsenic by consumers.
本研究旨在评估羊栖菜中总砷、有机砷和无机砷含量的降低情况。首先，对羊栖菜及其器官中六种最常见的砷化合物进行了评估，其中仅检测到砷酸盐和砷甜菜碱。此后，对包括茎和叶在内的整株植物分别或联合进行加热和NaCl溶液处理。在90°C加热5分钟可使羊栖菜中的砷含量显著降低约33%-80%。用NaCl溶液处理可显著降低羊栖菜中的砷含量，但茎中的砷甜菜碱含量除外。联合处理可使砷含量进一步降低5%-20%以上。总之，90°C煮沸并浸泡在2%NaCl溶液中的羊栖菜可供消费者食用，从而减少无机砷的摄入量。
