Development and application of a HPLC-ICP-MS method to determine selenium speciation in muscle of pigs treated with different selenium supplements

文献类型： 外文期刊

第一作者： Zhang, Kai

作者： Zhang, Kai;Guo, Xiaoqing;Zhao, Qingyu;Han, Yunsheng;Zhan, Tengfei;Li, Ying;Tang, Chaohua;Zhang, Junmin;Zhang, Kai;Guo, Xiaoqing;Zhao, Qingyu;Han, Yunsheng;Zhan, Tengfei;Li, Ying;Tang, Chaohua;Zhang, Junmin

作者机构：

关键词： Selenium; Speciation analysis; Selenomethionine; Pig; Muscle

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 302 卷

页码：

收录情况： SCI

摘要： Dietary selenium deficiency is recognized as a global problem. Pork is the most widely consumed meat throughout the world and an important source of selenium for humans. In this study, a reliable approach was developed for analyzing selenium and its speciation in the muscles of pigs after different selenium treatments. The selenium source deposition efficiency was ranked as: selenomethionine > methylselenocysteine > selenite, and the muscle selenium content had a dose effect with selenomethionine supplementation. In total, four species of selenium were detected in the muscles of pigs and the distributions of these selenium species were greatly affected by the dietary selenium supplementation forms and levels. Selenomethionine ( > 70% of total selenium) and selenocystine ( > 11%) were the major selenium species, followed by methylselenocysteine and selenourea. Therefore, selenium-enriched pork produced from selenomethionine is a good source for improving human dietary selenium intake.

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