在暴露于微塑料后,太平洋 (Crassostrea gigas) 的风味相关生物标志物的变化
Yu Liu1, Xiaoyu Teng1, Lipin Chen1,2
1College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao 266003, China.
Foods (Basel, Switzerland)
|March 13, 2024
概括
微塑料暴露会改变的味道特征,影响关键的味道化合物,如氨基酸和核酸. 即使是低度也可以显著改变的乌玛米味道.
科学领域:
- 海洋生物学 海洋生物学
- 环境科学 环境科学
- 食品科学 食品科学 食品科学
背景情况:
- 微塑料对海洋过器料器构成越来越大的威胁.
- 的消费广泛,使得它们的健康和质量至关重要.
- 微塑料对味的影响在很大程度上仍未被描述.
研究的目的:
- 研究微塑料暴露对中风味相关生物标志物的影响.
- 量化由于摄入微塑料而导致的感觉特征的变化.
- 评估微塑料对海洋食用物种质量的风险.
主要方法:
- 在实验室中,15天内将暴露在不同度的微塑料中 (1, 10, 100 mg/L).
- 对气味特征,脂肪酸成分,自由氨基酸和核酸的分析.
- 计算等效乌玛米值 (EUV) 以评估风味变化.
主要成果:
- 微塑料暴露改变了的整体气味特征.
- 脂肪酸成分的变化很小,但在特定度 (1和10毫克/升) 的情况下,自由氨基酸和核酸受到显著影响.
- 10 mg/L的微塑料度显著增加了的相应乌玛米值.
结论:
- 微塑料显然会影响的风味.
- 特定的风味化合物,如自由氨基酸和核酸,是微塑料污染的敏感指标.
- 研究结果强调了微塑料对海洋粮食资源的感官质量和安全的潜在风险.
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