加工方式对两种贝类中8种重金属元素生物可及性的影响

目的 本研究分析了水煮和烘烤两种加工方式对贝类元素生物可及性的影响。方法 采用体外模拟消化试验，利用电感耦合等离子体质谱仪（ICP-MS）分析了牡蛎和扇贝体内8种元素(Pb、As、Cd、Cu、Fe、Zn、Mn、Hg）的生物可及性和浓度的变化。结果 两种贝类元素含量的趋势大体一致，从高到低依次为锌＞铁＞铜＞镉＞砷＞铅＞汞。两种贝类中生物可及性最高的是牡蛎中的砷元素，为98.4%。生物可及性最低的是扇贝中的铁元素，为3.4%。经过不同的加工方式处理后，能显著提高两种贝类锰元素的生物可及性，但是能显著降低牡蛎中铜、砷、铅元素的生物可及性。加热处理后扇贝中砷和镉元素的生物可及性增加。相较于蒸煮的加热方式，烘烤的加工方式对贝类元素生物可及性的影响更大。结论 贝类元素生物可及性不仅与元素种类、载体、加工方式相关，也与其他元素浓度相关。

Effects of processing methods on bioaccessibility of 8 kinds of heavy metals in 2 kinds of shellfish

Objective In this study, the effects of bioaccessibility of elements in shellfish by cooking and baking were analyzed. Methods The contents of eight mental elements (Pb, As, Cd, Cu, Fe, Zn, Mn and Hg) was analyzed by inductively coupled plasma mass spectrometry (ICP-MS) using simulated digestion experiment in vitro. Results The results showed that the contents of zinc > Iron > Copper > Cadmium > Arsenic > Lead > Mercury in the order of high to low consistent with the trend in the two shellfish. The bioavailability of arsenic in oysters was the highest of the two shellfish at 98.4% and the lowest was 3.4% of iron in scallops. After different processing methods, the bioaccessibility of manganese in two shellfish and arsenic and cadmium in scallops were significantly increased, but the copper, arsenic and lead in oysters was significantly decreased. Compared with the heating method of cooking, the baking method had a obvious effect on the bioaccessibility of shellfish elements. Conclusion The bioaccessibility of shellfish elements is not in terms with related to element types, carriers and processing methods, but also to the concentration of other elements.