本研究探讨了黑木耳对Cr（VI）的吸附作用，分析其在常温下的吸附特性，并模拟胃和肠环境中黑木耳对Cr（VI）的吸附特点，以及不同条件下的浸出情况，利用HPLC-ICP-MS测定Cr（VI）的浓度。结果表明：黑木耳吸附Cr（VI）受pH值影响较大，在25 ℃时，pH值为1.5时，吸附剂浓度1.0 g/L、Cr（VI）初始浓度5.0 mg/L时，最大吸附量为2059.4 mg/kg；相同的吸附条件下，无论是开水煮20 min还是凉水泡发120 min的黑木耳对Cr（VI）的吸附量基本相同；胃和肠中Cr（VI）含量的色谱图表明，由于黑木耳的吸附作用，从胃到肠的消化过程中Cr（VI）含量显著降低并最终完全消失。验证了解毒后含铬黑木耳在不同的浸取剂、温度、时间、pH等条件下浸出Cr（VI）的情况。实验进一步证实黑木耳解毒Cr（VI）的特性。黑木耳在各种条件下均能够对Cr（VI）有效吸附，同时也证明黑木耳食用后通过对Cr（VI）的吸附而起到解毒作用，为提升人们的膳食安全提供了一条技术路线。

In this study, the adsorption capacity of black fungus towards Cr(VI) was analyzed. The adsorption characteristics of black fungus towards Cr(VI) at room temperature and in the simulated stomach and intestinal environments, as well as the leaching characteristics under different conditions, were examined. The contention of Cr(VI) was determined by HPLC-ICP-MS. The results showed that the adsorption of Cr(VI) on black fungus was greatly influenced by pH. Under the conditions of 25 ℃, pH 1.5, adsorbent concentration of 1.0 g/L, and initial concentration of Cr(VI) 5.0 mg/L, the maximum adsorption amount was 2059.4 mg/kg. Under the same adsorption conditions, the black fungi, either cooked in boiling water for 20 min or soaked in cold water for 120 min, had essentially the same amount of absorbed Cr(VI). The chromatograms of the Cr(VI) contents in the simulated stomach and intestine revealed that due to the adsorption of black fungi, the content of Cr(VI) decreased significantly and eventually disappears completely during the digestion process from the stomach to the intestine. It was verified that after detoxification, the leached Cr(VI) from the Cr(VI)-containing black fungi was analyzed under different conditions, such as leaching agents, temperatures, duration and pH. The results confirmed the detoxifying characteristics of black fungus towards Cr(VI). Black fungus can effectively adsorb Cr(VI) under various conditions, and the ingested black fungus may exert the detoxifying effect towards Cr(VI) through adsorbing Cr(VI). This research provides a technical route for improving the safety of human consumption.

北京市农林科学院创新建设项目(KJCX20170419；KJCX20200302)；国家农产品质量安全风险评估重大专项(GJFP2019016)