面包样品中铬的形态分析。

Chromium speciation analysis in bread samples.

机构信息

REQUIMTE, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto Rua Anibal Cunha 164, 4099-030 Porto, Portugal.

出版信息

J Agric Food Chem. 2010 Jan 27;58(2):1366-70. doi: 10.1021/jf903118v.

DOI:10.1021/jf903118v

PMID:19904987

Abstract

Chromium is a controversial element with important essentiality and toxicity, depending on its different species; its speciation analysis in principal human foodstuffs, as in the case of bread, is of utmost importance. With this purpose, a method was validated, including a wet acid digestion procedure for total chromium dissolution, a selective alkaline extraction of hexavalent chromium, and ETAAS determination. The method was applied to the determination of total and hexavalent chromium in 152 bread samples. The total chromium contents were 47.3 +/- 20.0 and 50.9 +/- 22.2 microg/kg of dry weight for white and whole bread samples, respectively; those for hexavalent chromium were 5.65 +/- 5.44 and 6.82 +/- 4.88 microg/kg of dry weight. On the basis of a mean daily ingestion of three bread units, the calculated daily intake was up to 12.7 microg/day for total chromium and 1.98 microg/day for hexavalent chromium. Referring to total chromium, bread can contribute up to 10% of the Reference Daily Intake, 120 microg/day.

摘要

铬是一种有争议的元素，其重要性和毒性取决于其不同的形态；在主要的人类食品中分析其形态，如面包，是极其重要的。为此，建立了一种方法，包括总铬溶解的湿酸消解程序、六价铬的选择性堿性提取和 ETAAS 测定。该方法应用于测定 152 个面包样品中的总铬和六价铬。白面包和全麦面包样品中总铬的含量分别为 47.3 +/- 20.0 和 50.9 +/- 22.2 microg/kg 干重；六价铬的含量分别为 5.65 +/- 5.44 和 6.82 +/- 4.88 microg/kg 干重。基于每天摄入三个面包单位，计算得出的总铬日摄入量高达 12.7 microg/day，六价铬日摄入量为 1.98 microg/day。参考总铬，面包可以提供每日参考摄入量的 10%，即 120 microg/day。