烹饪方式对中华绒螯蟹中常量元素、微量元素及重金属分布的影响

通过电感耦合等离子体质谱(ICP-MS)研究烹饪方式对中华绒螯蟹(Eriochier sinensis)可食部位中常量元素[钠(Na)、钾(K)、镁(Mg)]、微量元素[锰(Mn)、铁(Fe)、铜(Cu)]以及重金属[铬(Cr)、镉(Cd)、汞(Hg)]分布特征的影响。结果表明：烹饪前，中华绒螯蟹可食部位中元素分布：K>Na>Mg>Fe>Cu>Mn>Hg>Cr>Cd;相比于未加工的可食部位中元素含量，烹饪后K含量降低，Na和Mg元素含量整体增加，其他元素含量因烹饪方式、部位、性别的不同变化不一，不同烹饪方式对同一部位、同一元素之间具有显著性差异，分布规律不变(所有样品均是干质量)。基于3种重金属含量的健康风险评价结果显示，烹饪前后THQ值均小于1,对人体健康不构成显著风险。研究表明：烹饪方式对中华绒螯蟹不同组织中元素含量变化具有影响，但不会提高重金属对人体健康的风险。本研究以期弥补以食品原材料为研究对象进行中华绒螯蟹中重金属风险危害评估的不足，为中华绒螯蟹的精准膳食风险提供理论和数据支撑。

Influence of cooking methods on the distribution of major elements, micronutrients and heavy metals in Chinese mitten crab

The Chinese mitten crab is a special kind of freshwater cultured crab in China. It tastes delicious and has high nutritional value. There are related research reports on its elementary composition, but most of them focus on the unprocessed Chinese mitten crab, it is not clear whether cooking methods affect the distribution of elements in the body. Therefore, The effects of different cooking methods on the distribution of Na, K, Mg, Mn, Fe, Cu, Cr, Cd and Hg in the edible parts of Chinese mitten crab were studied by ICP-MS. The results showed that before cooking, the distribution of elements in the edible parts of Chinese mitten crab was as follows: K>Na>Mg>Fe>Cu>Mn>Hg>Cr>Cd. After cooking, the contents of K decreased, but the contents of Na and Mg increased as a whole, the contents of other elements varied with different cooking methods, positions and sex, varied significantly (p<0.05). Health risk assessments based on three heavy metals showed that THQ values were less than 1 before and after cooking and did not pose a significant risk to human health. Studies have shown that different cooking methods have different and significant effects on the contents of different elements in different parts of the Chinese mitten crab, In order to make up for the lack of food raw materials to assess the risk of heavy metals in Chinese mitten crab and provide data support for accurate dietary risk.