Extraction and determination of arsenic species in leafy vegetables: Method development and application.
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.
College of Chemistry & Chemical Engineering, Central South University, Changsha 410083, China.
Li
L
Ma
College of Chemistry & Chemical Engineering, Central South University, Changsha 410083, China.
Zhaoguang
Z
Yang
College of Chemistry & Chemical Engineering, Central South University, Changsha 410083, China.
Qian
Q
Kong
College of Chemistry & Chemical Engineering, Central South University, Changsha 410083, China. Electronic address: linwang@csu.edu.cn.
Lin
L
Wang
D001151:Arsenic / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D008872:Microwaves; D014675:Vegetables / Q000737:chemistry*
D001151:Arsenic
Arsenic speciation; Extraction; HPLC-ICP-MS; Leafy vegetable; Risk assessment