Arsenic in the prepared edible brown alga hijiki, Hizikia fusiforme
Arsenic in the prepared edible brown alga hijiki, Hizikia fusiforme
复制标题
DOI：
10.1002/aoc.195
复制
发表时间：
2001-06-01
影响因子：
3.9
通讯作者：
Maeda, S
中科院分区：
文献类型：
--
作者：
Hanaoka, K;Yosida, K;Maeda, S
为了降低食用褐藻（羊栖菜 Hizikia fusiforme）叶和枝的砷含量，日本传统的烹饪前清洗和浸泡工艺被证明是有效的：在室温下从藻类中去除了约 32% 至 60% 的砷。增加浸泡羊栖菜的水量并不影响砷的去除。另一方面，随着洗涤和浸泡羊栖菜的温度从0℃升高到60℃，砷含量呈线性下降。洗净浸泡后的羊栖菜中，无机砷占总砷的90%，二甲基砷化合物占10%。版权所有 (C) 2001 John Wiley & Sons, Ltd.
To reduce the arsenic content of the leaves and branches of an edible brown alga, hijiki Hizikia fusiforme, the Japanese traditional washing and soaking process before cooking was shown to be effective: about 32 to 60% of the arsenic was removed from the alga at room temperature. Increasing the amount of water in which the hijiki was soaked did not affect arsenic removal. On the other hand, arsenic content decreased linearly as the temperature used to wash and soak hijiki increased from 0 to 60 degreesC. In the washed and soaked hijiki, inorganic arsenic accounts for 90% of the total arsenic and dimethylated arsenic compounds 10%. Copyright (C) 2001 John Wiley & Sons, Ltd.