加工对伊朗新鲜金枪鱼死鱼和金枪鱼罐头中镍含量的影响及其与近似成分的关系

IF 1.5 4区医学 Q4 CHEMISTRY, MEDICINAL

Natural Product Communications Pub Date : 2024-09-09 DOI:10.1177/1934578x241272485

Ali Aberoumand

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引用次数: 0

摘要

背景：食品中有毒金属的存在可能危及食品安全和公众健康。方法：使用石墨炉原子吸收分析仪分析伊朗罐装金枪鱼经酸湿消化后的镍含量：使用石墨炉原子吸收光谱分析法（GFAAS）对伊朗罐装金枪鱼用酸进行湿消化后的镍含量进行分析。结果：罐头鱼和死鲜鱼中镍的平均浓度分别为 4.20 ppb 和 1.64 ppb。在这项研究中，罐头鱼和死鲜鱼样本的镍含量存在明显差异。虽然加工后鱼片中每克的镍浓度相对较低，但样本中的镍总量却发生了变化（256.01%）。本研究结果显示，罐头鱼的蛋白质含量增加到 13.17%。加工鱼的水分含量下降到 8.80%。鱼罐头中的脂肪含量增至 12.86%。结论虽然加工后蛋白质和水分含量分别明显增加和减少，但这些因素都与镍浓度的变化无关。建议定期监测水产食品中的金属镍浓度，以免危害人类健康。

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Effects of Processing on Nickel Content and its Relationship with Proximate Composition in dead fresh and canned tuna fish in Iran

Background: The presence of toxic metals in food can be a risk to food safety and public health. Methods: The Iranian canned tuna was analyzed for nickel level after wet digestion with acids using Graphite Furnace Atomic Absorption Spectrometry (GFAAS). Results: The average concentration of nickel in canned and dead fresh fish found 4.20 ppb and 1.64 ppb. A significant difference in nickel level was observed between canned and dead fresh fish samples in this study. Although the concentration of nickel per g in the fillet after processing was relatively low, but the total amount of nickel in the sample shown change (256.01%). The results in present study showed the protein content in the canned fish increased to 13.17%. The moisture content in the processed fish decreased to 8.80%. The fat content in the canned fish increased to 12.86%. Conclusion: Although the protein and moisture contents significantly increased and decreased respectively after processing, but none of these factors were related to the change in nickel concentration. It may be recommended to regularly monitor the concentration of nickel metal in aquatic food products, so that human health was not at risk.

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来源期刊

Natural Product Communications 工程技术-食品科技

CiteScore

3.10

自引率

11.10%

发文量

254

审稿时长

2.7 months

期刊介绍： Natural Product Communications is a peer reviewed, open access journal studying all aspects of natural products, including isolation, characterization, spectroscopic properties, biological activities, synthesis, structure-activity, biotransformation, biosynthesis, tissue culture and fermentation. It covers the full breadth of chemistry, biochemistry, biotechnology, pharmacology, and chemical ecology of natural products. Natural Product Communications is a peer reviewed, open access journal studying all aspects of natural products, including isolation, characterization, spectroscopic properties, biological activities, synthesis, structure-activity, biotransformation, biosynthesis, tissue culture and fermentation. It covers the full breadth of chemistry, biochemistry, biotechnology, pharmacology, and chemical ecology of natural products. Natural Product Communications is a peer reviewed, open access journal studying all aspects of natural products, including isolation, characterization, spectroscopic properties, biological activities, synthesis, structure-activity, biotransformation, biosynthesis, tissue culture and fermentation. It covers the full breadth of chemistry, biochemistry, biotechnology, pharmacology, and chemical ecology of natural products.