食用方式对近江牡蛎和波纹巴非蛤中铁、铜生物可接受性的影响

发布时间：2018-02-23 17:20

本文关键词： 近江牡蛎波纹巴非蛤铁铜生物可接受性　出处：《南方水产科学》2015年03期 　论文类型：期刊论文

【摘要】：应用全仿生消化模型评价了近江牡蛎(Crassostrea rivulari)和波纹巴非蛤(Paphia undulate)的铁(Fe)、铜(Cu)在仿生胃肠提取液中的变化与生物可接受性。结果表明:1)煮熟后的2种贝类中的Fe和Cu在胃消化阶段的提取量有所增加,但在肠消化阶段近江牡蛎中Cu和波纹巴非蛤中Fe、Cu提取量均有所降低;2)熟近江牡蛎中的Fe生物可接受性比生的提高了7.3%,Cu生物可接受性提高了4.6%;熟波纹巴非蛤中Fe生物可接受性比生的提高了11.5%,而Cu则降低了11.5%;3)食用近江牡蛎最高可为沿海居民提供人体每日所需15.5%的Fe和25.9%的Cu,而食用波纹巴非蛤对沿海居民每日Fe、Cu摄入量的贡献分别大于6.4%和3.1%。日常食用熟的近江牡蛎比波纹巴非蛤能提供更多Fe摄入量。总体而言,熟食比生食能摄入更多的Fe。
[Abstract]:The changes and bioacceptability of Fe and Cu in bionic gastrointestinal extracts of Crassostrea rivularii) and Paphia undulatein were evaluated using a fully bionic digestion model. The results showed that Fe and Cu in the two shellfish species after cooking were detected in the presence of Fe and Cu in the bionic gastrointestinal extracts. The amount of extraction increased in the digestive stage of the stomach. However, in intestinal digestion stage, the contents of Cu and Feo Cu in oysters were decreased. (2) the bioacceptability of Fe in cooked oysters was increased by 7.3%, and the bioacceptability of Cu was increased by 4.6%, while that of Fe in mature oysters was increased by 4.6%. The acceptability of oysters was increased by 11.5g, while Cu decreased by 11.5kW) the consumption of oysters near the river can provide the coastal residents with 15.5% Fe and 25.9% Cus per day, and the contribution of eating the clam to the daily Fe-Cu intake of the coastal residents is higher than that of the others. More than 6.4% and 3.1 respectively. Cooked oysters on a daily basis provide more Fe than clams. Overall, Cooked foods consume more Fe than raw foods.
【作者单位】：中国水产科学研究院南海水产研究所农业部水产品加工重点实验室广东省渔业生态环境重点实验室;
【基金】：国家农产品质量安全风险评估重大专项(GJFP2014009) 中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院南海水产研究所)资助项目(2009TS20,2013YD08)
【分类号】：R151

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