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利用高效液相色谱-电感耦合等离子体质谱联用技术研究了福建省紫菜中的砷含量及其化学形态,并利用高分辨质谱对砷糖结构进行准确判断。实验表明福建省紫菜中总砷含量为12.2~50.4 mg/kg,其中主要形态为砷糖-PO4,平均含量约占可提取砷含量的60.7%,最大占到可提取砷含量的88.1%;其次为砷甜菜碱(As B),平均含量占28.4%;后续依次为砷糖-OH、砷胆碱(As C)和二甲基砷酸(DMA),平均含量分别占6.2%、2.8%和1.6%。毒性较高的无机三价砷(AsⅢ)在60个样品中均未检出,五价砷(AsⅤ)在18个样品中有检出,但含量仅为0.06~0.79 mg/kg,表明紫菜中的砷不会对其食用安全造成较大危害。紫菜干菜的加工处理方式对其中砷形态转换为砷糖有一定影响;紫菜的收割时期不同不会对砷形态分布带来显著影响。
The arsenic content and its chemical speciation in seaweed from Fujian Province were studied by HPLC-ICP-MS, and the arsenic sugar structure was accurately judged by high-resolution mass spectrometry. The results showed that the total arsenic content of seaweed in Fujian Province was 12.2-50.4 mg / kg, the main form was arsenic sugar-PO4, the average content was about 60.7% of the total arsenic extractables and the largest was 88.1% of the total arsenic extractables. As arsenic betaine (As B), the average content was 28.4%; followed by arsenic -OH, arsenic choline (Asc) and dimethyl arsenate (DMA) 1.6%. Toxic As Ⅲ was not detected in 60 samples. AsⅤ was detected in 18 samples, but its content was only 0.06 ~ 0.79 mg / kg, indicating that As Arsenic does not cause significant harm to its food safety. The processing of dried laver dried vegetables has a certain influence on the conversion of arsenic to arsenic sugars. The different harvest time of seaweed does not have a significant impact on the distribution of arsenic.