辣椒素对蔬菜中氟生物可给性影响的离体实验研究
Effect of Capsaicin on Bioaccessibility of Fluorine in Vegetables: An in vitro Study
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摘要: 蔬菜中氟的生物可给性是评价其健康风险的重要参数。在我国很多地区，人们习惯将辣椒作为调料与蔬菜同时食用。辣椒中的辣椒素具有强烈的刺激性和独特的理化性质，是否会对蔬菜中氟的生物可给性产生影响及影响程度如何，目前还鲜有报道。笔者探究蔬菜中氟的生物可给性和辣椒素对蔬菜中氟生物可给性的影响及可能原因。样品来源于贵阳市白云区废旧铝厂周围农田，共10种。选择生理原理消化法（physiologically based extraction test，PBET）进行体外消化，比较对照组（无辣椒素）和辣椒素处理组（辣椒素90、140和210 mg·L-1）氟的生物可给性。分别测定样品消化液中的F-、Ca2+、Mg2+和pH。蔬菜样品中氟（1.96±0.59） mg·kg-1普遍超过我国限值标准（1.0 mg·kg-1）；蔬菜中氟的生物可给性呈现胃阶段（44.08%）大于肠阶段（23.64%）的现象；对照组蔬菜中胃阶段氟的生物可给性（44.08%）小于辣椒素处理组（64.08%）（P<0.05）；在胃阶段，辣椒素处理组消化液pH平均值为4.93，略低于对照组pH 5.25（P<0.05）；蔬菜消化液中，对照组Ca2+含量为（64 729.18±44 623.83） mg·kg-1，高于辣椒素处理组的（55 382.82±39 579.44） mg·kg-1，而消化液中Mg2+含量对照组（2 893.56±679.40） mg·kg-1则低于辣椒素处理组（3 246.93±792.26） mg·kg-1（P<0.05）。蔬菜中氟的消化溶解主要在胃阶段，其生物可给性受到辣椒素的影响，辣椒素可使胃阶段蔬菜中氟的生物可给性升高；辣椒素使胃阶段消化液的pH发生变化，从而导致F-与Ca2+、Mg2+的结合改变，是蔬菜中氟的生物可给性改变的可能原因，这为氟的人体健康风险评价研究的完善和发展提供理论依据。Abstract: The bioaccessibility of fluorine in vegetables is an important parameter on its health risk. In many areas of China, pepper is used both as seasoning and vegetables. Capsaicin in pepper has strong irritation and unique physical and chemical properties. Up to now, there are few of knowledge on effect of capsaicin on the bioaccessibility of fluorine in vegetables. The aim of this study is to explore the effect of capsaicin on the bioaccessibility of fluorine in vegetables. 10 kinds of vegetables were collected from the farmland around the waste aluminum plant in Baiyun District, Guiyang. Physiologically based extraction test (PBET) was designed for in vitro digestion. The bioaccessibility of control group (no capsaicin) and capsaicin treatment group (capsaicin 90, 140 and 210 mg·L-1) was compared. F-, Ca2+, Mg2+ and pH in sample digestive juice were determined by fluorine ion selective electrode, atomic absorption spectrometer and laboratory acidity meter respectively. Fluoride (1.96±0.59) mg·kg-1 in vegetable samples generally exceeded the limit standard of China (1.0 mg·kg-1). The bioaccessibility of fluorine in vegetables showed that the gastric stage (44.08%) was greater than the intestinal stage (23.64%). The bioaccessibility of fluoride in the control group (44.08%) was lower than that in the capsaicin treatment group (64.08%) (P<0.05). In the gastric stage, the pH value of digestive juice in capsaicin treatment group was 4.93, which was slightly lower than that in control group (pH=5.25) (P<0.05). The content of Ca2+ in vegetable digestive juice in the control group (64 729.18±44 623.83) mg·kg-1 was higher than that in capsaicin treatment group (55 382.82±39 579.44) mg·kg-1, while the content of Mg2+ in digestive juice in the control group (2 893.56±679.40) mg·kg-1 was lower than that in capsaicin treatment group (3 246.93±792.26) mg·kg-1(P<0.05). The fluorine in vegetables are digested and released mainly in the gastric stage. The bioaccessibility of fluorine in vegetables will increase when capsaicin is added in the gastric stage. The capsaicin can change the pH value of digestive juice at the gastric stage, which break the combination of F- with Ca2+ and Mg2+. This finding can provide a theoretical basis for the improvement and development of human health risk assessment of fluorine.
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Key words:
- fluorine /
- capsaicin /
- vegetables /
- bioaccessibility
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