不同饮食习惯下食品中汞的生物可给性研究进展  

Effects of various dietary habits on the concentration and bioaccessibility of mercury in foods

作　　者：李艳静[1,2] 汪光[1] 李开明[1] 吕永龙[3] 陈中颖[1] 刘晓伟[1] 

机构地区：[1]环境保护部华南环境科学研究所国家环境保护水环境模拟与污染控制重点实验室,广东广州510655 [2]中国科学院广州地球化学研究所 [3]中国科学院生态环境研究中心城市与区域生态国家重点实验室

出　　处：《环境与健康杂志》2013年第12期1122-1124,共3页Journal of Environment and Health

基　　金：国家自然科学基金(21207046);广东省自然科学基金(S2012 010008396);国家水体污染控制与治理科技重大专项(2009ZX07528-001)

摘　　要：食品中汞的健康风险需要考虑不同饮食习惯对食品中汞含量和生物可给性的作用。该文综述了不同饮食习惯(烹调方式及食物成分)对食品中汞含量、形态及生物可给性的影响。结果表明:不同烹调方式下总汞的含量基本保持不变或者升高;大米在煮熟后大部分甲基汞半胱氨酸转化为甲基汞的其它形态,不同烹调方式下其它食品中汞的形态变化特征尚不明确;鱼肉在经过蒸、煎、炸、煮烹调后生物可给性普遍降低,其降低程度受到食物成分和烹调方式的影响;此外不同食材包括绿茶、咖啡等对生食品或烹调后食品中汞的生物可给性影响较大。目前关于烹调后食品汞的形态和生物可给性变化的规律及机制还需进一步研究。Consumption of foods such as fish, rice and marine mammal is major mercury （Hg） exposure route to most of people. The tolerable weekly intakes of Hg and methylmercury （MeHg） are mostly set for raw products, but most of food normally cooked before consumption with other food stuffs. Therefore,the effects of dietary habits （cooking processes and foods components） on Hg levels, speciation and bioaccessibihy are reviewed： Hg concentrations in most of studies remain unchanged or increase under different cooking conditions, cooking of rice effectively converts most of CH3HgCys to other forms of MeHg, it is not clear that Hg form in other foods transformed in cooking process; cooking significantly modifies Hg bioaccessibilty in fish compared with uncooked fish; the co-ingestion of phytochemieal-rich foods such as green tea, black tea,coffee significantly decreases Hg bioaccessibilty during digestion of cooked and uncooked fish. In the future, the speciation and bioaccessibihy of Hg under dietary habits should be further studied, it is necessary to evaluate the intake of Hg and their health risks in cooked food base on Hg bioaeeessibility.

关 键 词：汞 食品 形态 生物可给性 

分 类 号：R994.6[医药卫生—毒理学]