食品工业科技2012，Vol.33Issue(9)：166-170,353,6.
加工方式对海带和紫菜中砷及其形态的影响
Effect of different processing methods on the arsenic and its form in kelp and Porphyra
摘要
Abstract
The aims of experiment were to study the influence on the contents and forms of total arsenic and different arsenic compounds in kelp and Porphyra by different ways of processing including soaking,deep-frying,water cooking and baking,and to evaluate the edible safety of the foods by those cooking methods.The results showed that the contents of four arsenic compounds decreased in nearly all soaking and water cooking samples.Both the form and contents of arsenic changed in the cooking process of deep-frying and high-temperature baking.The contents of total arsenic decreased in deep-fried samples,while increased in baking samples except for temperature at 250℃.As for the forms of arsenic compounds,the changes of content of DMA,MMA and inorganic arsenic were discordant in deep-fried samples,while increased with a rise in temperature and increased by nearly 3 times at 250℃ in baking samples,which brought some effects to the edible safety.A kind of arsenic compound was found in the fried samples at 150℃ for 15min and the baked samples at 200℃ for 7min,with the structure and toxicity hard to be definited.关键词
加工方式/海带/紫菜/总砷/砷形态Key words
processing methods/kelp/Porphyra/total arsenic/arsenic species分类
轻工纺织引用本文复制引用
舒本胜,翟毓秀,刘俊荣,郭莹莹,尚德荣,宁劲松,隋颖,赵艳芳..加工方式对海带和紫菜中砷及其形态的影响[J].食品工业科技,2012,33(9):166-170,353,6.基金项目
国家科技支撑计划 （）
基本科研业务费 （）
