Ma Li, Yang Zhaoguang, Kong Qian, Wang Lin
College of Chemistry & Chemical Engineering, Central South University, Changsha 410083, China.
College of Chemistry & Chemical Engineering, Central South University, Changsha 410083, China.
Food Chem. 2017 Feb 15;217:524-530. doi: 10.1016/j.foodchem.2016.09.015. Epub 2016 Sep 6.
Extraction of arsenic (As) species in leafy vegetables was investigated by different combinations of methods and extractants. The extracted As species were separated and determined by HPLC-ICP-MS method. The microwave assisted method using 1% HNO3 as the extractant exhibited satisfactory efficiency (>90%) at 90°C for 1.5h. The proposed method was applied for extracting As species from real leafy vegetables. Thirteen cultivars of leafy vegetables were collected and analyzed. The predominant species in all the investigated vegetable samples were As(III) and As(V). Moreover, both As(III) and As(V) concentrations were positive significant (p<0.01) correlated with total As (tAs) concentration. However, the percentage of As(V) reduced with tAs concentration increasing probably due to the conversion and transformation of As(V) to As(III) after uptake. The hazard quotient results indicated no particular risk to 94.6% of local consumers. Considerably carcinogenic risk by consumption of the leafy vegetables was observed.
通过不同方法和萃取剂的组合，对叶菜类蔬菜中的砷（As）形态进行了提取研究。采用高效液相色谱 - 电感耦合等离子体质谱法（HPLC - ICP - MS）对提取的砷形态进行分离和测定。以1%硝酸作为萃取剂的微波辅助法，在90℃下处理1.5小时，显示出令人满意的提取效率（>90%）。该方法应用于从实际叶菜类蔬菜中提取砷形态。收集并分析了13个叶菜类蔬菜品种。在所研究的所有蔬菜样品中，主要的砷形态为三价砷（As(III)）和五价砷（As(V)）。此外，As(III)和As(V)的浓度与总砷（tAs）浓度均呈极显著正相关（p<0.01）。然而，随着tAs浓度的增加，As(V)的百分比降低，这可能是由于蔬菜吸收后As(V)向As(III)的转化。危害商数结果表明，94.6%的当地消费者不存在特别风险。但观察到食用这些叶菜类蔬菜存在相当大的致癌风险。
