| 蔬菜体内多环芳烃(PAHs)的调控机制研究 |
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| 引用本文： | 巫桂芬,龙明华,乔双雨.蔬菜体内多环芳烃(PAHs)的调控机制研究[J].中国农学通报,2021,37(13):42-48. |
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| 作者姓名： | 巫桂芬 龙明华 乔双雨 |
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| 作者单位： | 1.广西大学农学院,南宁 530004;2.广西民族师范学院,广西崇左 532200 |
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| 基金项目： | 国家自然科学基金项目“多环芳烃在蔬菜体内转移、转化及降解机理的研究”(31360479);广西农业科技创新联盟办公室“蔬菜产业科技先锋队”(桂农科盟202005-1);国家现代农业产业技术体系项目“广西大宗蔬菜创新团队”(nycytxgxcxtd-03-10-1) |
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| 摘 要： | 揭示PAHs在蔬菜体内的自我调控机制,为降低蔬菜体内PAHs对人体的危害提供理论指导。以生菜、芥菜、冬瓜、南瓜、四棱豆和豇豆6种具有代表性的蔬菜品种为供试材料,研究其体内PAHs与蛋白质、脂肪、VA、VB1、VC、VE、Ca2+、Fe2+、Na+和K+等物质的互作关系,并找出引起PAHs含量变化的关键物质。不同类别蔬菜体内PAHs种类和含量不同,且营养成分含量差异较大。蔬菜体内PAHs种类由多到少为叶类>瓜类>豆类。结果表明,蛋白质、VE、VB1、Fe2+对苯并(a)芘(BaP)具有协同的抑制作用,VA、Ca2+对苊烯(ANY)、苊(ACE)、菲(PHE)、芴(FLU)、屈(CHR)、苯并(k)荧蒽(BKF)、芘(PYR)、苯并(g,h,i)芘(BPE)等有直接或间接的抑制作用,而Na+能促进蔬菜对BKF、FLU和BPE的吸收或积累。蔬菜体内营养成分对PAHs有一定的调控作用,尤其是具有强抗氧化性能的维生素,它们在降低蔬菜体内PAHs过程中发挥了很大的作用。
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| 关 键 词： | 蔬菜 多环芳烃PAHs 危害 营养成分：调控机制 |
| 收稿时间： | 2020-08-14 |
The Regulatory Mechanism of Polycyclic Aromatic Hydrocarbon in Vegetables |
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| Wu Guifen,Long Minghua,Qiao Shuangyu.The Regulatory Mechanism of Polycyclic Aromatic Hydrocarbon in Vegetables[J].Chinese Agricultural Science Bulletin,2021,37(13):42-48. |
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| Authors: | Wu Guifen Long Minghua Qiao Shuangyu |
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| Institution: | 1.College of Agriculture, Guangxi University, Nanning 530004;2.Guangxi Normal University for Nationalities, Chongzuo Guangxi 532200 |
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| Abstract: | The paper aims to reveal the self-regulation mechanism of PAHs in vegetables and provide certain references for reducing the harm of PAHs in vegetables to human body. Lactuca sativa var. capitata, Brassica juncea, Benincasa hispida, Cucurbita moschata, Psophocarpus tetragonolobus and Vigna unguiculata were selected as the test materials. The interaction between PAHs and protein, fat, VA, VB1, VC, VE, Ca2+, Fe2+, Na+ and K+ were studied to find out the key substances causing the change of PAHs content. The types and contents of PAHs in different types of vegetables are different, as well as the contents of nutrients. The order of the PAHs types in vegetables is: leaves> melons> beans. Protein, VE, VB1 and Fe2+ have synergistic inhibitory effects on benzo(a)pyrene, while VA and Ca2+ have direct or indirect inhibitory effects on acenaphthylene, acenaphthene, phenanthrene, fluorene, chrysene, benzo(k)fluoranthene, pyrene and benzo(g,h,i)perylene, while Na+could promote the absorption or accumulation of benzo(k)fluoranthene, fluorene and benzo(g,h,i)perylene in vegetables. Nutrients in vegetables have a certain regulatory effect on PAHs, especially vitamins with strong antioxidant properties, which play a significant role in reducing PAHs in vegetables. |
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| Keywords: | vegetables PAHs harm nutrient composition: regulatory mechanism |
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