扇贝
性腺
镉
生物
消化(炼金术)
食品科学
生物利用度
热气腾腾的
化学
解剖
渔业
药理学
色谱法
有机化学
作者
Yanfang Zhao,Jifa Wu,Xuming Kang,Hu Ding,Xin Sheng,Yuhai Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-02-01
卷期号:402: 134285-134285
被引量:3
标识
DOI:10.1016/j.foodchem.2022.134285
摘要
Scallop is well known for its high accumulation of cadmium. The bioaccessibility and speciation of cadmium in different tissues of scallops during gastrointestinal digestion could influence the evaluation of its biological effects and consumption safety in humans. The bioaccessibility of total Cd ranged from 44.0 % (kidney) to 90.2 % (gonad) for different tissues of scallop Chlamys farreri. Steaming decreased the total Cd bioaccessibility in the mantle, gill, gonad, digestive gland and the muscle. During in vitro digestion, the reactive inorganic Cd2+ could be detected in the digestive juice of five tissues except for the muscle. Steaming process increased the bioaccessible Cd2+ content for the digestive gland, gill and gonad tissues. Based on the bioaccessible total Cd and Cd2+ content, the muscle, gonad, and mantle of the steamed scallops are the safe tissues for human consumption according to the scenarios of Cd intake established by WHO and EFSA.
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