One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation | |
Ren, Jingya1,2; Zhang, Guilong2,3; Wang, Dongfang2; Han, Jie2; Wu, Zhengyan2,3; Cai, Dongqing2,3 | |
刊名 | JOURNAL OF FOOD SCIENCE |
2018-04-01 | |
卷号 | 83期号:4页码:1173-1178 |
关键词 | Cr(VI)-containing pork hexavalent chromium high energy electron beam reductive efficiency |
ISSN号 | 0022-1147 |
DOI | 10.1111/1750-3841.14088 |
英文摘要 | Because of the wide use of chromium-containing feed, much hexavalent chromium (Cr(VI)) tends to accumulate in pork. In order to decrease the toxicity of Cr(VI)-containing pork for human beings, high-energy electron beam (HEEB) irradiation was used to reduce highly toxic Cr(VI) to low toxic trivalent chromium (Cr(III)) in lean, fat, and marbled pork. HEEB irradiation could efficiently and nondestructively reduce both free and adsorbed Cr(VI) in pork, achieving the highest reductive efficiency (RE) of 98.03%. Therein, hydrated electrons (e(aq)(-)) and hydrogen radical (center dot H) generated during the irradiation process probably played key roles in the reduction. The effects of irradiation dose, initial concentration of Cr(VI), pH, temperature, salinity, and oil on the RE were investigated to obtain the optimal reduction conditions, proving the high universality of this approach. This work provides a clean and low-cost method for removing Cr(VI) from pork, which is important to ensure food safety. |
资助项目 | National Natural Science Foundation of China[21407151] ; Youth Innovation Promotion Association of Chinese Academy of Sciences[2015385] ; Key Program of Chinese Academy of Sciences[KSZD-EW-Z-022-05] ; Science and Technology Service Programs of Chinese Academy of Sciences[KFJ-STS-ZDTP-002] ; Science and Technology Service Programs of Chinese Academy of Sciences[KFJ-SW-STS-143] ; President Foundation of Hefei Institutes of Physical Science of Chinese Academy of Sciences[YZJJ201502] |
WOS关键词 | HEXAVALENT CHROMIUM ; CONTAMINATED SOIL ; REMOVAL ; REMEDIATION ; METAL ; NANOCOMPOSITE ; SPECTROSCOPY ; VEGETABLES ; FOODS ; ACID |
WOS研究方向 | Food Science & Technology |
语种 | 英语 |
出版者 | WILEY |
WOS记录号 | WOS:000430123600038 |
内容类型 | 期刊论文 |
源URL | [http://ir.hfcas.ac.cn:8080/handle/334002/36357] |
专题 | 合肥物质科学研究院_中科院强磁场科学中心 |
通讯作者 | Wu, Zhengyan; Cai, Dongqing |
作者单位 | 1.Anhui Univ, Inst Phys Sci & Informat Technol, Hefei 230601, Anhui, Peoples R China 2.Chinese Acad Sci, Hefei Inst Phys Sci, Key Lab High Magnet Field & Ion Beam Phys Biol, Hefei 230031, Anhui, Peoples R China 3.Chinese Acad Sci, Hefei Inst Phys Sci, Key Lab Environm Toxicol & Pollut Control Technol, 350 Shushanhu Rd, Hefei 230031, Anhui, Peoples R China |
推荐引用方式 GB/T 7714 | Ren, Jingya,Zhang, Guilong,Wang, Dongfang,et al. One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation[J]. JOURNAL OF FOOD SCIENCE,2018,83(4):1173-1178. |
APA | Ren, Jingya,Zhang, Guilong,Wang, Dongfang,Han, Jie,Wu, Zhengyan,&Cai, Dongqing.(2018).One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation.JOURNAL OF FOOD SCIENCE,83(4),1173-1178. |
MLA | Ren, Jingya,et al."One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation".JOURNAL OF FOOD SCIENCE 83.4(2018):1173-1178. |
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