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中国精品科技期刊2020
李静,张梦圆,彭方军,等. 加工方式对小龙虾尾及加工液中重金属含量的影响[J]. 食品工业科技,2024,45(21):1−8. doi: 10.13386/j.issn1002-0306.2022090158.
引用本文: 李静,张梦圆,彭方军,等. 加工方式对小龙虾尾及加工液中重金属含量的影响[J]. 食品工业科技,2024,45(21):1−8. doi: 10.13386/j.issn1002-0306.2022090158.
LI Jing, ZHANG Mengyuan, PENG Fangjun, et al. Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice[J]. Science and Technology of Food Industry, 2024, 45(21): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090158.
Citation: LI Jing, ZHANG Mengyuan, PENG Fangjun, et al. Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice[J]. Science and Technology of Food Industry, 2024, 45(21): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090158.

加工方式对小龙虾尾及加工液中重金属含量的影响

Effects of Cooking Methods on Heavy Metal Levels in Crayfish Tail and Cooking Juice

  • 摘要: 本文研究了不同加工方式下小龙虾加工液(汤汁)中重金属积累,及其对可食部位(虾尾)重金属水平的影响。在水煮、油炸及调味三种加工方式下,采用电感耦合等离子光谱仪(ICP-OES)检测虾尾及不同阶段小龙虾加工液中As、Ba、Cd、Cr、Cu、Hg、Mn、Ni及Pb九种重金属的水平。利用单因子污染指数判断虾尾重金属污染程度,通过相关性分析探究加工液中重金属积累对虾尾的影响。结果表明:小龙虾水煮液中观察到了高浓度的Mn和Cu元素,油炸小龙虾后加工液中有毒元素As和Cr的浓度分别增加了88.8%和80.7%,小龙虾调味液中Mn浓度与空白相比增加了约5.4倍,随着加工复杂程度的深入,加工液中大多数重金属水平都会随加工工序逐渐积累。相关性分析表明,加工液中重金属与虾尾中某些重金属浓度显著正相关(P<0.05),在水煮及调味加工过程中虾尾易受Mn的污染。

     

    Abstract: In order to explore the accumulation of heavy metals in crayfish cooking juice and its effect on the level of heavy metals in edible parts (crayfish tail) under different cooking methods. The levels of nine heavy metals As, Ba, Cd, Cr, Cu, Hg, Mn, Ni, and Pb in crayfish tails and cooking juice at different stages were detected by inductively coupled plasma spectrometer (ICP-OES) under three different cooking methods: Boiling, frying and seasoning. The single factor pollution index was used to judge the heavy metal pollution degree of crayfish tails, and the influence of heavy metal accumulation in cooking juice on crayfish tails was explored by correlation analysis. The results showed that high concentrations of Mn and Cu were observed in the crayfish boiling juice, the concentrations of toxic elements As and Cr increased by 88.8% and 80.7% in the crayfish frying oil, respectively. Furthermore, the concentration of Mn in the crayfish seasoning sauce increased by about 5.4 times compared with the control. With the increase of complexity of cooking method, the level of most heavy metals in the cooking juice would accumulate gradually with the processing process. The correlation analysis revealed that there was a significant positive correlation between heavy metals in the cooking juice and certain metals in crayfish tails (P<0.05), and crayfish tails were susceptible to Mn contamination during the boiling and seasoning cooking process.

     

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