水煮加工方式对3种海产贝类中重金属元素形态的影响

摘要/Abstract

摘要： 采用ICP-MS和原子荧光形态检测法分析宁海、象山、舟山3个养殖区内常见3种海产贝类（牡蛎、缢蛏、血蚶）中Cd、Cu、Cr、Pb、As、Hg 等重金属的总含量，并采用化学逐级提取法系统研究水煮加工前后贝类中Cd、Cu、Cr、Pb重金属的形态分布和As、Hg中有机和无机的形态分布。结果表明，3个养殖区牡蛎、缢蛏、血蚶中Cd、Cr、Cu、Pb、As均有不同程度的超标，且Cu和Cd、Cr和Pb之间存在显著相关性，As的超标检出率达77.78%，Hg的残留量均低于限量标准；此外金属形态分析研究结果表明，水煮加工方式对Cd、Cu、Cr、Pb中酸可提取态、氧化结合态、有机结合态和残余态的百分含量影响较大，而对As和Hg的有机态和无机态影响较小。海洋贝类中重金属元素的含量和水煮加工前后该元素形态的变化量可作为评价海洋贝类中重金属生物有效性的指标。

关键词: 水煮加工, 海产贝类, 重金属, 形态

Abstract: Heavy metals of Cd, Cu, Cr, Pb, As, Hg in oysters, razor clams and blood clams collected from three breeding areas in Ninghai, Xiangshan and Zhoushan districts were investigated by ICP-MS and atomic fluorescence detection. Sequential extraction procedure was introduced to determine metal speciation of Cd, Cu, Cr, Pb and organic and inorganic forms of arsenic and mercury before and after boiled processing. The results showed that the contents of Cd, Cr, Cu, Pb varied between three marine shellfish, and there existed significant correlation between Cu and Cd, Cr and Pb. Meanwhile, the rate which exceeded the standard limit of arsenic was 77.78% while Hg residues were lower than the standard limit. The contents of acid extractable, reducible, oxidizable and residual fraction of Cd, Cu, Cr, Pb were compared by before and after boiled processing. Data indicated that boiled processing had significant effect on speciation of metal Cd, Cu, Cr, Pb, while had insignificant effect on organic and inorganic forms of arsenic and mercury. In conclusion, the content of heavy metal elements in the marine shellfish and the variation of metal speciation before and after boiled processing can be used as an index to evaluate the bioavailability of heavy metals.

Key words: Boiled processing, Marine shellfish, Heavy metals, Speciation

中图分类号:

TS201.6

俞佳伟孙华明陆菁菁蔡艳杨震峰蒋丽琴陆益钡苏新国. 水煮加工方式对3种海产贝类中重金属元素形态的影响[J]. 食品科学, 0, (): 0-0.

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