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当前位置: 首页 > 文章 > BDE-209在罗非鱼体内的代谢及其在烹饪过程中的变化 农业环境科学学报 2017 (06) 1062-1069
Position: Home > Articles > Metabolism of decabromodiphenyl ether in tilapia and its fate during cooking processes Journal of Agro-Environment Science 2017 (06) 1062-1069

BDE-209在罗非鱼体内的代谢及其在烹饪过程中的变化

作  者：
李志丰;鲍恋君;王珍;张莹;曾永平
单  位：
暨南大学环境学院
关键词：
十溴联苯醚;罗非鱼;生物可利用性;代谢产物;烹饪
摘  要：
通过给罗非鱼喂食含十溴联苯醚(BDE-209)的饲料,研究了BDE-209在鱼体内的代谢产物与生物可利用性,同时研究了罗非鱼肉中多溴联苯醚(PBDEs)在烹饪过程中的变化。结果表明:BDE-209在鱼体中主要代谢产物有BDE-208、-207、-206、-154及六溴、七溴与八溴联苯醚,其中代谢产物贡献鱼肌肉PBDEs为(97±0.8)%,说明BDE-209主要以其代谢产物形式被鱼体富集,且BDE-209在罗非鱼体内的生物可利用性为(3.7±0.9)%。水煮和蒸的烹饪方式对罗非鱼体内PBDEs的摄食暴露风险的影响不显著,但高温油炸过程中BDE-209会生成降解产物,包括BDE-153、-183、-196、-197、-203、-206、-207、-208,将增加其的摄食暴露风险。因此,有机污染物的人体膳食暴露风险评估需考虑其在烹饪过程中的变化。
译  名：
Metabolism of decabromodiphenyl ether in tilapia and its fate during cooking processes
作  者：
LI Zhi-feng;BAO Lian-jun;WANG Zhen;ZHANG Ying;ZENG Eddy Y.;School of Environment, Jinan University;
关键词：
BDE-209;;tilapia;;bioavailability;;metabolite;;cooking processes
摘  要：
The present study was designed to identify the metabolites of decabromodiphenyl ether(BDE-209) in tilapia and to assess its bioavailability and that of its metabolites in the fish. The changes in the composition and concentration of PBDEs in tilapia during cooking processes were also evaluated. The major metabolites of BDE-209 were identified as BDE-208, BDE-207, BDE-206, and BDE-154,whereas its suspected metabolites including hex-BDE, hepta-BDE, and octa-BDE should be confirmed in future studies. The concentra-tions of BDE-209 metabolites in tilapia accounted for(97±0.8)% of the total amount of PBDEs. These findings indicated that the bioavailability of BDE-209 in fish might exhibit in the form of its metabolites. The bioavailability of BDE-209 in tilapia was(3.7±0.9)%. In addition, there were no significant differences in masses of PBDEs in tilapia before and after the boiling and steaming processes. However, BDE-209 was degraded into low brominated BDE congeners during the frying process. The metabolites of BDE-209 during the frying process would increase human dietary exposure risks. As a result, human health assessments through dietary intake of food contaminants should consider the changes in concentration and composition of organic contaminants during cooking processes.

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