Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.
Food Chem. 2019 Dec 15;301:125197. doi: 10.1016/j.foodchem.2019.125197. Epub 2019 Jul 18.
The present study aimed to evaluate the changes in total iodine and iodine species (iodide, iodate, 3-iodo-l-tyrosine, and 3,5-diiodo-l-tyrosine) content in abalone after different treatments (raw, semi-drying, steaming, grilling, and boiling) and in-vitro digestion using high-performance liquid chromatography-inductively coupled plasma-mass spectroscopy (HPLC-ICP-MS). The highest reduction in iodine content was found in boiled abalone (64.95%), followed by steamed (32.40%) and grilled (32.11%) abalones. There is no significant difference between iodine content of raw and semi-dried abalone. Absorption efficiency was determined by an in vitro digestion procedure using simulated gastro/intestinal solutions. Unlike total iodine content after cooking, absorption efficiency increased after cooking. Absorption efficiency of semi-dried abalone is the highest (28.53%), followed by boiled (23.85%), grilled (22.62%), steamed (21.51%), and raw (12.20%) abalones. Iodide was the major form of iodine present in the abalone after cooking and in vitro digestion. No iodate was observed, and the organic iodine content was very low.
本研究旨在评估鲍鱼在不同处理（生、半干、蒸、烤和煮）和体外消化（使用高效液相色谱-电感耦合等离子体质谱法，HPLC-ICP-MS）后的总碘和碘形态（碘化物、碘酸盐、3-碘-L-酪氨酸和 3,5-二碘-L-酪氨酸）含量的变化。碘含量降低最多的是煮鲍鱼（64.95%），其次是蒸（32.40%）和烤（32.11%）鲍鱼。生鲍鱼和半干鲍鱼的碘含量无显著差异。通过使用模拟胃肠溶液的体外消化程序确定了吸收效率。与烹饪后总碘含量不同的是，烹饪后吸收效率增加。半干鲍鱼的吸收效率最高（28.53%），其次是煮（23.85%）、烤（22.62%）、蒸（21.51%）和生（12.20%）鲍鱼。碘化物是烹饪和体外消化后鲍鱼中主要的碘形态。未观察到碘酸盐，有机碘含量非常低。
