Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Elimination of Harmful Heavy Metals from Sea Lettuce Enteromorpha sp. with Acid Treatment

산 처리에 의한 파래(Enteromorpha sp.)의 유해 중금속 제거

  • Mok, Jong Soo (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Son, Kwang Tae (Southeast Sea Fisheries Research Institute, National Institute of Fisheries Science) ;
  • Lee, Tae Seek (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Kwon, Ji Young (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Park, Kunbawui (Food Safety and Processing Research Division, National Institute of Fisheries Science) ;
  • Kim, Ji Hoe (Food Safety and Processing Research Division, National Institute of Fisheries Science)
  • 목종수 (국립수산과학원 식품위생가공과) ;
  • 손광태 (국립수산과학원 남동해수산연구소) ;
  • 이태식 (국립수산과학원 식품위생가공과) ;
  • 권지영 (국립수산과학원 식품위생가공과) ;
  • 박큰바위 (국립수산과학원 식품위생가공과) ;
  • 김지회 (국립수산과학원 식품위생가공과)
  • Received : 2017.01.10
  • Accepted : 2017.02.22
  • Published : 2017.02.28
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Abstract

The elimination of harmful heavy metals (Cd, Cr, and Pb) from sea lettuce Enteromorpha sp. was evaluated in filtered seawater over a pH range of 2.0-4.0 using citric, hydrochloric, and nitric acids. We also evaluated the quality of sea lettuce samples after release of their internal constituents into seawater solutions containing acids. The heavy metals that accumulated in raw sea lettuce after incubation for 3 days in seawater containing Cd, Cr, and Pb were, in descending order, Pb ($120.45{\mu}g/g$), Cr ($86.04{\mu}g/g$), and Cd ($18.35{\mu}g/g$). The rate of elimination of heavy metals from sea lettuce was higher at lower pH for all of the acids used. However, the color of the sea lettuce changed adversely at below pH 2.5. The heavy metals in sea lettuce samples after 10 min in seawater at pH 3.0 containing the three acids were eliminated in the order Pb (42.2-78.0%), Cd (51.8-55.3%), and Cr (14.0-32.8%). The quality of the sea lettuce was not affected when it was incubated for 30 min at pH above 3.0. The maximum elimination of heavy metals from sea lettuce occurred when it was soaked for 10 min in seawater at pH 3.0 containing citric acid.

Keywords

References

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