食品中硒的前处理方法以及检测技术  

Pretreatment Method and Detection Technique of Selenium in Food

作　　者：赵悦 王冰玥 冷小京[2] 赵少雷 孟雪 赵海波 ZHAO Yue;WANG Bingyue;LENG Xiaojing;ZHAO Shaolei;MENG Xue;ZHAO Haibo(Beijing Institute of Metrology,Beijing 100029,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100081,China)

机构地区：[1]北京市计量检测科学研究院,北京100029 [2]中国农业大学食品科学与营养工程学院,北京100081

出　　处：《食品安全导刊》2023年第36期151-156,共6页China Food Safety Magazine

基　　金：国家重点研发计划(2019YFF0216703);国家市场监督管理总局科技计划项目(2021MK002);北京市博士后工作经费资助项目;北京市计量检测科学研究院院自主项目(KJ2023-24)。

摘　　要：硒是人体不可或缺的微量营养元素,对维持生命健康至关重要。硒元素不能在人体内自行合成,食品是人体获取硒的首要来源。硒的营养性和毒性与硒总浓度水平有关,适量摄入硒元素可以增强机体的免疫力和抵抗力,预防癌症发生和抗衰老等。本文介绍了食品中硒的前处理方法和检测技术,以期为食品中硒检测技术开发提供参考。Selenium is an indispensable micronutrient for human body and is essential for maintaining life and health.Selenium cannot be synthesized in human body,and food is the primary source of selenium obtained by human body.The nutrition and toxicity of selenium are related to the total concentration level of selenium,and appropriate intake of selenium can enhance the body’s immunity and resistance,prevent cancer and anti-aging.In this paper,the pre-treatment method and detection technique of selenium in food are introduced in order to provide reference for the development of detection technology of selenium in food.

关 键 词：食品 硒 前处理方法 检测技术 

分 类 号：TS207.3[轻工技术与工程—食品科学]