食品烹调处理过程中砷的浓度、形态和生物可给性研究进展

食品作为人体砷暴露的主要途径,其砷的含量和形态备受关注。由于食品原料通常要经过烹饪加工后才会被人食用,因此,食品的烹调处理过程及方式对砷的形态及生物有效性的影响在砷的健康风险评价研究中,需要作为重要因素进行研究。通过综述不同食品烹调处理前后砷浓度、形态和生物可给性变化的相关研究,分析了砷变化的特征,探讨了相关机理,并得出如下结论:烹调处理能使食品中砷的浓度发生升高或降低;高温烹调能使食品中砷形态发生变化,目前研究结果确定的变化主要是砷甜菜碱的分解,烹调中食品砷形态变化的机理尚不明确。不同烹调方式下,食品中砷的生物可给性差异较大,砷的形态变化可能是其生物可给性差异的主要原因。烹调特别是高温烹调下食品砷浓度升高及形态变化导致的健康风险值得进一步关注。

A Review on Arsenic Concentration, Speciation and Bioaccessibility in Food during Cooking Treatment

Consumption of food is the major arsenic (As) exposure pathway for humans, which is most concerned about the content and speciation of As in food. Since most of food is normally treated or cooked before consumption, the effects of cooking processes on As concentration, speciation and bioaccessibility need to be studied. In this paper, the changes in characteristics of As speciation and bioaccessibility through cooking were analyzed and the mechanisms for the changes were discussed based on reviewing the literature. The conclusions were made as follows: the ways and processes of cooking influenced As concentrations in food; As species could be changed in cooking processes with high temperature. It is well-reported that arsenobetaine transformed into more toxic species of arsenic, such as tetramethylarsonium ion, however the mechanism on changes of As forms were not clear. The changes of As bioaccessibility in food occurred under different cooking conditions. The differences of As bioaccessibility in food resulted from As speciation changing in cooking processes. The health risks caused by the increase of contents of As and the variation of As speciation should be paid attention.