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Tytuł:
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Speciation analysis of arsenic in edible mushrooms by high-performance liquid chromatography hyphenated to inductively coupled plasma mass spectrometry.
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Autorzy:
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Zou H; West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Department of Clinical Laboratory, Sichuan Cancer Hospital & Institute, Sichuan Cancer Center, School of Medicine, University of Electronic Science and Technology of China, Chengdu 610041, China.
Zhou C; West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China.
Li Y; West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Provincial Key Laboratory for Food Safety Monitoring and Risk Assessment of Sichuan, Chengdu 610041, China.
Yang X; Chengdu Center for Disease Control and Prevention, Chengdu 610047, China.
Wen J; Chengdu Center for Disease Control and Prevention, Chengdu 610047, China.
Song S; Chengdu Center for Disease Control and Prevention, Chengdu 610047, China.
Li C; Chengdu Center for Disease Control and Prevention, Chengdu 610047, China.
Sun C; West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Provincial Key Laboratory for Food Safety Monitoring and Risk Assessment of Sichuan, Chengdu 610041, China. Electronic address: .
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Źródło:
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Food chemistry [Food Chem] 2020 Oct 15; Vol. 327, pp. 127033. Date of Electronic Publication: 2020 May 19.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Chromatography, High Pressure Liquid*
Mass Spectrometry*
Agaricus/*chemistry
Arsenic/*analysis
Arsenic/*chemistry
Food Analysis/*methods
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Contributed Indexing:
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Keywords: Arsenic; Arsenic (PubChem CID: 5359596); Arsenic acid (PubChem CID: 234); Arsenobetaine (PubChem CID: 47364); Arsenocholine (PubChem CID: 104820); Arsenous acid (PubChem CID: 545); Dimethylarsinic acid (PubChem CID: 2513); High-performance liquid chromatography; Inductively coupled plasma mass spectrometry; Monomethylarsonic acid (PubChem CID: 8948); Speciation analysis; Wild edible mushroom
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Substance Nomenclature:
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N712M78A8G (Arsenic)
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Entry Date(s):
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Date Created: 20200529 Date Completed: 20200831 Latest Revision: 20200831
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Update Code:
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20240105
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DOI:
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10.1016/j.foodchem.2020.127033
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PMID:
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32464459
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Some varieties of edible mushrooms can accumulate high contents of arsenic, which is a public health concern. In this study, we developed a high-performance liquid chromatography method linked to inductively coupled plasma triple quadrupole mass spectrometry (HPLC-ICP-MS/MS) for sensitive and accurate determination of arsenite, arsenate, monomethylarsonic acid, dimethylarsinic acid, arsenocholine and arsenobetaine in edible mushrooms. The six arsenic species were extracted ultrasonically from mushrooms using ultrapure water at 60 °C as the solvent, separated on a PRP-X100 anion exchange column (4.1 × 250 mm, 10 µm), with 20 mmol/L NH 4 HCO 3 and 50 mmol/L (NH 4 ) 2 CO 3 as the mobile phase, and quantified using ICP-MS/MS in the oxygen reaction mode. The linear range of the method was 0.5 µg/L-100 µg/L with detection and quantification limits of 2.5 µg/kg-10 µg/kg (S/N = 3), and 8 µg/kg-33 µg/kg (S/N = 10), respectively. This method was applied successfully to the detection and speciation of arsenic in eight varieties (266 samples) of mushrooms. Our results indicated that most wild edible mushrooms contained organic arsenic, mainly arsenobetaine and arsenocholine. However, the inorganic arsenic content of Armillariella tabescens (3.63 mg/kg) and parts of the cultivated Agaricus blazei murrill (up to 4.50 mg/kg) were relatively high, which is potential risk to the health of consumers.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)