在煮沸过程中硒的损失及其在不同作物中的生物可利用性：估计的每日摄入量。
Selenium loss during boiling processes and its bioaccessibility in different crops: Estimated daily intake.
机构信息
School of Earth and Space Sciences, University of Science and Technology of China, Hefei 230026, China; Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, China.
College of Resource and Environment, Anhui Science and Technology University, Chuzhou 239200, China; Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, China.
出版信息
Food Chem. 2024 Jun 15;443:138607. doi: 10.1016/j.foodchem.2024.138607. Epub 2024 Jan 28.
Food crops provide a good selenium (Se) source for Se-deficient populations. This study assessed how boiling affects Se concentration, speciation, and bioaccessibility in common food crops to determine human Se intake. Boiling rice resulted in an 11.9% decrease in minimum Se content, while sorghum experienced a maximum (34.9%) reduction. Boiled vegetables showed a 21% - 40% Se loss. Cereals showed notable decreases in selenomethionine (SeMet) and selenocysteine (SeCys), while most vegetables exhibited a significant reduction in Se-methylselenocysteine (SeMeCys). Boiling significantly reduced the Se bioaccessibility in all food crops, except cabbage and potato. Cereal crops were more efficacious in meeting the recommended daily intake (RDI) of Se compared to vegetables. Rice exceeds other crops and provides up to 39.2% of the WHO/FAO-recommended target minimum daily intake of 60 μg/day. This study provides insight into a substantial dissonance between the estimated daily intake (EDI) of Se and the bioaccessible Se in both raw and boiled crops. Consequently, revising EDI standards is imperative.
食物作物为硒缺乏人群提供了良好的硒（Se）来源。本研究评估了煮沸如何影响常见食物作物中硒的浓度、形态和生物利用度，以确定人类的硒摄入量。煮米饭会导致最低硒含量减少 11.9%，而高粱则减少最多（34.9%）。煮过的蔬菜会损失 21% - 40%的硒。谷物中硒代蛋氨酸（SeMet）和硒代半胱氨酸（SeCys）明显减少，而大多数蔬菜中硒甲基硒代半胱氨酸（SeMeCys）显著减少。除了白菜和土豆外，煮沸会显著降低所有食物作物中的硒生物利用度。与蔬菜相比，谷物作物更能满足推荐的每日硒摄入量（RDI）。大米超过其他作物，提供了高达 39.2%的世卫组织/粮农组织建议的最低目标每日摄入量 60 μg/天。本研究深入了解了在生作物和煮熟的作物中，估计的每日摄入量（EDI）和生物可利用的硒之间存在着实质性的差异。因此，修订 EDI 标准是必要的。
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