Decrease of arsenic in edible brown algae Hijikia fusiforme by the cooking process
Decrease of arsenic in edible brown algae Hijikia fusiforme by the cooking process
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通过烹饪过程减少食用褐藻 Hijikia fusiforme 中的砷
DOI：
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发表时间：
2006
期刊：
影响因子：
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通讯作者：
T. Kaise
中科院分区：
文献类型：
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作者：
S. Ichikawa;Michiko Kamoshida;K. Hanaoka;M. Hamano;T. Maitani;T. Kaise
一种可食用的海藻，Hijikiafusiforme，含有高浓度的无机砷。2004年7月，英国食品标准局(FSA)建议人们不要食用一种名为Hijiki的海藻，因为它含有高水平的砷。我们用纯水浸泡的方法研究了羊栖菜中无机砷化合物的去除情况，并研究了羊栖菜中所含砷的排泄情况。用氢化物发生-原子吸收光谱法(HG-AAS)测定总砷，用高效液相色谱-电感耦合等离子体质谱(HPLC/ICP-MS)监测砷的形态分析。结果表明，食用藻中总砷的28.2%~58.8%(w/w)是用水洗脱出来的，食用藻残渣中49.3%~60.5%(w/w)的砷是通过烹调来溶解的。因此，蒸煮过程可去除Hijiki中88.7-91.5%(w/w)的砷。当给小鼠服用Hijiki时，二甲基砷酸(DMAA)主要在尿液中代谢。很明显，用水浸泡和烹饪对去除食用褐藻中的砷是有效的。
A type of edible sea brown algae, Hijikiafusiforme, contains a high concentration of inorganic arsenic. In July 2004, the British Food Standard Agency (FSA) advised people not to eat a type of seaweed called Hijiki because it contained high levels of arsenic. We examined the removal of inorganic arsenic compounds in H. fusiforme by performing a soaking procedure with pure water, and the excretion of arsenic contained in Hijiki was investigated in mice. The total arsenic was measured by hydride generation-atomic absorption spectrometry (HG-AAS), and the speciation analysis of arsenic was monitored by high-performance liquid chromatograph coupled with inductively coupled plasma mass spectrometry (HPLc/ICP-MS). It was observed that 28.2-58.8% (w/w) of the total arsenic in edible alga H. fusiforme was eluted with water, and 49.3-60.5% (w/w) of arsenic in the residue of Hijiki was dissolved by cooking. Thus, 88.7-91.5% (w/w) of arsenic in Hijiki is removable by the cooking process. When Hijiki was given to mice, dimethylarsinic acid (DMAA) was mainly metabolized in urine. It became evident that soaking with water and cooking are effective for removing arsenic in edible brown algae.