Mercury in stir-fried and raw mushrooms from the Boletaceae family from the geochemically anomalous region in the Midu county, China

文献类型： 外文期刊

第一作者： Falandysz, Jerzy

作者： Falandysz, Jerzy;Medyk, Malgorzata;Falandysz, Jerzy;Falandysz, Jerzy;Zhang, Ji;Zhang, Ji;Zhang, Xue

作者机构：

关键词： Cooking; Exposure; Food toxicology; Mercury intake; Organic food

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2019 年 102 卷

页码：

收录情况： SCI

摘要： Investigation has been made on contamination with mercury of a raw and stir-fried in moderate oil mushrooms grew in geochemically anomalous soils in south-west Asia. The "bolete" mushrooms studied were Baorangia bicolor, Boletus edulis, Boletus speciosus, Retiboletus griseus, Rugiboletus extremiorientalis and Sutorius magnificus. The batches of fresh mushrooms were respectively dried and stir-fried in moderate oil using a wok pan. Data obtained confirmed on elevated Hg content in mushrooms from the southwestern China and showed on elevated content of the element in popular mushroom dishes. The meal (100 g) made of fried "boletes" could provide for consumer Hg in dose from 0.27 to 1.4 (median 0.96) mu g kg(-1) body mass (RID, reference dose is 0.3 mu g kg(-1) bm per day). Fried mushrooms if taken daily over a week period (100 g x 7) could provide Hg in dose from 1.9 to 9.6 (median 6.8) mu g kg(-1) bm. In view of the reference values for safe intake of inorganic Hg (PTWI, provisionally tolerable weekly intake is 4 mu g kg(-1) bm) and moderate consumption, the fried bolete mushrooms could provide Hg in doses exceeding the safe limit.

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