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超高静压和超声辅助脱除大米中重金属镉的作用研究

Effect of high hydrostatic pressure and ultrasound assisted extraction applied to removal of cadmium from intact rice grain

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【作者】 彭群段翰英李莉陈栩君王超

【Author】 Peng Qun;Duan Hanying;Li Li;Chen Xujun;Wang Chao;Department of Food Science and Technology,Jinan University;

【机构】 暨南大学食品科学与工程系

【摘要】 镉是一种严重危害人体健康的环境和工业毒物,联合国环境规划署提出12种具有全球性意义的危险性物质,镉被列为首位。本研究比较了超高静压、超声辅助提取和浸泡法对脱除籼米和不同粒径大米粉中镉的效果。以pH、处理时间、超高压压力、温度、超声功率和粒径大小为考察对象,以镉脱除率为响应值进行了优化。结果表明:水浸法脱除镉的最佳条件为浸泡溶液pH=3、浸泡时间为20小时,在此条件下完整籼米中镉的脱除率达到66%,对于粒径大小为S-100米粉,脱除率达到100%。而对于超高静压,脱除镉的最佳条件:pH值5.5或3.5,,压力600MPa、高压处理时间10分钟,在此条件下完整籼米以及S-100米粉中镉的脱除率分别达到了43%和82%。超声辅助脱除镉的最佳条件为:功率400W、温度40℃、处理时间10分钟,在此条件下S-100米粉中镉的脱除率达到了81%。本研究证明了超高静压和超声辅助提取可以有效的脱除籼米和米粉中的镉。这两种方法高效、绿色环保,因此有可能应用于脱除一些被污染的食品中的重金属镉。

【Abstract】 Cadmium(Cd) is a nonessential heavy metal and rank seventh on the Agency for Toxic Substances and Disease Registry Priority List of Hazardous Substances.In this study,high pressure processing(HPP) and ultrasound assisted extraction(UAE) was compared with soaking method for removing Cd from rice.For three of removal methods,optimal conditions(pH,treatment time,pressure,temperature and sonication power) for removal of Cd were optimized.For soaking,at pH 3 and soaking 20 h,removal efficiency was achieved to 66% for intact rice grain while almost all of Cd was migrated from S-100 rice flour;for HHP,600 MPa-10 min at pH 5.5 could be considered optimum Cd removal conditions and 43% and 82% of removal efficiency for rice grain and S-100 rice flour were achieved,respectively;for ultrasound treatment,by applying 400 W,10 min,40 ℃ and S-100,the maximum removal efficiency was achieved to 81%.This is the first study by applying the HPP and UAE in removing the Cd from rice.Our findings will have significant applications aiming at removing Cd from Cd contaminated food products and UAE and HPP have been proven to be expeditious,inexpensive and efficient methods.

  • 【会议录名称】 中国食品科学技术学会第十五届年会论文摘要集
  • 【会议名称】中国食品科学技术学会第十五届年会
  • 【会议时间】2018-11-07
  • 【会议地点】中国山东青岛
  • 【分类号】TS210.4
  • 【主办单位】中国食品科学技术学会(Chinese Institute of Food Science and Technology)
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