Singhato Alongkote, Judprasong Kunchit, Sridonpai Piyanut, Laitip Nunnapus, Ornthai Nattikarn, Yafa Charun, Chimkerd Chanika
Doctor of Philosophy Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.
Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
Foods. 2022 Jun 19;11(12):1808. doi: 10.3390/foods11121808.
Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1−198.5 µg/100 g EP in fresh fish, 48.0−154.4 µg/100 g EP in boiled fish, and 52.9−262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9−29.4 µg/100 g EP in fresh fish, 10.1−26.5 µg/100 g EP in boiled fish, and 13.7−43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1−100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia−cooked by boiling and frying−are recommended for consumption as excellent sources of selenium.
尽管鱼类是人体必需的微量元素硒（Se）的良好来源，但关于泰国常见食用鱼类中硒含量的数据非常有限。因此，本研究调查了泰国人最常食用的10种鱼类（5种淡水鱼和5种海鱼）的硒含量以及烹饪对其的影响。这些鱼是从曼谷市内或附近的三个有代表性的批发市场购买的。对所有鱼类品种进行处理以确定其可食用部分（EP）和水分含量。使用电感耦合等离子体质谱仪（ICP-QQQ-MS）分析新鲜、煮熟和油炸鱼中的总硒含量。一般来说，与淡水鱼（新鲜鱼中6.9−29.4μg/100g EP，煮熟鱼中10.1−26.5μg/100g EP，油炸鱼中13.7−43.8μg/100g EP）相比，海鱼中的硒含量更高（新鲜鱼中37.1−198.5μg/100g EP，煮熟鱼中48.0−154.4μg/100g EP，油炸鱼中52.9−262.4μg/100g EP）。虽然长尾金枪鱼的硒含量显著高于其他鱼类（p<0.05），但煮熟的长尾金枪鱼的硒实际保留率显著低于其他鱼类（p<0.05）。大多数鱼类品种保留了较高水平的硒（煮沸和油炸时的实际保留率在64.1−100.0%之间）。建议食用经煮沸和油炸烹饪的长尾金枪鱼、短体鲭鱼、印度-太平洋马鲛鱼、尼罗罗非鱼和红尼罗罗非鱼，它们是硒的优质来源。
