Details zur Publikation |
Kategorie | Textpublikation |
Referenztyp | Zeitschriften |
DOI | 10.1016/j.foodchem.2013.05.152 |
Titel (primär) | Determination and identification of hydrophilic and hydrophobic arsenic species in methanol extract of fresh cod liver by RP-HPLC with simultaneous ICP-MS and ESI-Q-TOF-MS detection |
Autor | Arroyo-Abad, U.; Lischka, S.; Piechotta, C.; Mattusch, J.; Reemtsma, T. |
Journal / Serie | Food Chemistry |
Erscheinungsjahr | 2013 |
Department | ANA |
Band/Volume | 141 |
Heft | 3 |
Seite von | 3093 |
Seite bis | 3102 |
Sprache | englisch |
Keywords | Arsenic species; Arsenolipids; Marine fish; Cod liver; HPLC-ICP-MS/ESI-Q-TOF-MS |
UFZ Querschnittsthemen | RU4; |
Abstract | The present study was focused on the determination and identification of arsenic species in methanolic extracts of cod liver. Arsenic species were fractionated and the fractions analysed by RP-HPLC-ICP-MS coupled with ESI-Q-TOF-MS. The total concentration of arsenic in the fresh cod liver was analysed by ICP-MS to be 1.53 ± 0.02 mg As kg−1 w.w. and the extraction recovery was ca. 100% and the column recovery >93%. Besides polar inorganic and methylated arsenic species (>70%) more hydrophobic arsenic-containing fatty acids and hydrocarbons occurred. Based on the mass spectrometric data proposals for molecular structures were elaborated for 20 of the organic As species included 10 arsenic-containing fatty acids (AsFA) and an arsenic-containing hydrocarbon (AsHC) mentioned for the first time in fresh cod liver. Arsenobetaine was found as main water-soluble arsenic compound in cod liver followed by higher molecular mass arsenic-containing fatty acids and hydrocarbons. |
dauerhafte UFZ-Verlinkung | https://www.ufz.de/index.php?en=20939&ufzPublicationIdentifier=13994 |
Arroyo-Abad, U., Lischka, S., Piechotta, C., Mattusch, J., Reemtsma, T. (2013): Determination and identification of hydrophilic and hydrophobic arsenic species in methanol extract of fresh cod liver by RP-HPLC with simultaneous ICP-MS and ESI-Q-TOF-MS detection Food Chem. 141 (3), 3093 - 3102 |