Environmental Chemistry & Ecotoxicology, University of Gdańsk, 80-308, Gdańsk, Poland.
Environmental and Computational Chemistry Group, School of Pharmaceutical Sciences, Zaragocilla Campus, University of Cartagena, Cartagena, 130015, Colombia.
Environ Sci Pollut Res Int. 2021 Mar;28(10):12441-12446. doi: 10.1007/s11356-020-11147-7. Epub 2020 Oct 19.
This study aimed to get an insight into the effects of household processing on the leaching behaviour of Cs and K from fresh, frozen and dried Boletus edulis (King Bolete) mushrooms. Three processes were investigated-blanching, blanching and pickling, and drying followed by grinding and soaking. The activity concentrations of Cs and K in the fresh unprocessed mushrooms were 270 Bq kg dry biomass (27 Bq kg whole weight) and 590 Bq kg db (59 Bq kg ww), respectively. Blanching of fresh mushrooms decreased Cs activity by 55%, and K activity by 34%, and blanching of deep-frozen mushrooms caused a reduction of 52% and 44% (db) (equivalent to whole weight reductions of 37% and 8.5%, and 67% and 22%, respectively). Blanching and pickling of fresh mushrooms decreased Cs activity by 83% and K activity by 87%, while blanching deep-frozen mushrooms resulted in decreases of 88% and 80% (db) (whole weight decreases of 77% and 81%, and by ~ 84% and 72%, respectively). This study confirms earlier reports that blanching of fresh or frozen mushrooms alone is not as efficient at removing Cs as blanching followed by pickling. The study also shows that the initial rate of fruiting body disintegration and pre-preparation (comparing fresh, deep-frozen, or dried and ground) can have an impact on the leaching rate of the water soluble fraction of metallic elements.
本研究旨在深入了解家庭处理过程对新鲜、冷冻和干燥牛肝菌（King Bolete）中 Cs 和 K 浸出行为的影响。研究了三种处理方法：烫漂、烫漂和腌制，以及干燥后研磨和浸泡。新鲜未加工蘑菇中 Cs 和 K 的活度浓度分别为 270 Bq kg 干生物质（27 Bq kg 全重）和 590 Bq kg db（59 Bq kg ww）。新鲜蘑菇的烫漂降低了 Cs 的活度 55%，K 的活度 34%，而深度冷冻蘑菇的烫漂导致 Cs 和 K 的活度分别降低了 52%和 44%（db）（相当于全重减少了 37%和 8.5%，以及 67%和 22%）。新鲜蘑菇的烫漂和腌制使 Cs 的活度降低了 83%，K 的活度降低了 87%，而深度冷冻蘑菇的烫漂和腌制导致 Cs 和 K 的活度分别降低了 88%和 80%（db）（全重减少了 77%和 81%，以及约 84%和 72%）。本研究证实了早期的报告，即单独烫漂新鲜或冷冻蘑菇不如烫漂后腌制去除 Cs 有效。该研究还表明，初始的果实体崩解和预处理（比较新鲜、深度冷冻或干燥和研磨）可以影响金属元素水溶性部分的浸出率。
