Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Agustín Escardino 7, 46980 - Paterna, Valencia, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Agustín Escardino 7, 46980 - Paterna, Valencia, Spain.
Food Chem. 2021 Jan 30;336:127587. doi: 10.1016/j.foodchem.2020.127587. Epub 2020 Jul 17.
Thermal processing or the digestion process can alter the forms of arsenic (As) present in food. Identification of As species is necessary to accurately determine the risk associated with food consumption. X-ray absorption near-edge structure (XANES) was used to investigate As species in rice, asparagus, and garlic boiled in water containing As(V), and in their bioaccessible fractions (solubilized As after gastrointestinal digestion). The XANES analysis revealed the presence of As(III) (11871.5 eV) or As(III)-S [As(III)-Cys, 11869.6 eV] solution in the cooked foods and in their bioaccessible fractions. The percentage of trivalent species (12-55%) followed the order asparagus ≫ rice ≈ garlic. In the asparagus and garlic samples, part of the As(V) (tetrahedral form) [11875 eV] that had been added appeared in the form of an octahedral As(V) compound [As(V)-glycerol, 11876 eV]. All these changes could considerably modify the risk associated with ingestion of As-contaminated food.
热处理或消化过程会改变食物中砷（As）的存在形式。鉴定砷的形态对于准确确定与食物消费相关的风险是必要的。利用 X 射线吸收近边结构（XANES）技术研究了在含有砷（V）的水中蒸煮的大米、芦笋和大蒜中的砷形态，以及它们的生物可利用部分（经胃肠道消化后溶解的砷）。XANES 分析表明，在蒸煮食品及其生物可利用部分中存在砷（III）（11871.5 eV）或砷（III）-S [砷（III）-半胱氨酸，11869.6 eV]溶液。三价形态的百分比（12-55%）的顺序为芦笋＞大米＞大蒜。在芦笋和大蒜样品中，添加的部分砷（V）（四面体形式）[11875 eV]以八面体砷（V）化合物[砷（V）-甘油，11876 eV]的形式出现。所有这些变化都可能极大地改变与摄入受污染食物相关的风险。
