Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 224 - 227

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024591

Determination of arsenic contamination in Guizhou pepper products by HPLC-ICP-MS

  • ZHU Ming ,
  • YANG Ningxian ,
  • CAI Qiu ,
  • WANG Mian ,
  • WANG Xingning ,
  • LI Yuanjun
Expand
  • 1(Comprehensive Technology Center of Guiyang Customs District, Guiyang 550000, China)
    2(Guiyang Nursing Vocational College, Guiyang 550081, China)
    3(Guiyang Nanming LAOGANMA Flavor Food Co., Guiyang 550002, China)

Received date: 2020-06-01

  Revised date: 2020-07-06

  Online published: 2021-01-13

Fold

Abstract

In order to investigate the changes of arsenic morphology in the production of fresh chili and chili sauce, and to detect arsenic contamination, high performance liquid chromatography-inductively coupled plasma-mass spectrometry(HPLC-ICP-MS) were used in this study. Two processes condition including drying and frying were used of simulate in the production and processing of “LAOGANMA” chili sauce. The background investigation of three forms of arsenic in fresh chili and “LAOGANMA” chili sauce was conducted in Guiyang, Zunyi and Suiyang regions of Guizhou province. The results showed that the total arsenic in fresh pepper was between 0.016 and 0.076 mg/kg, and the inorganic arsenic, monomethyl arsenic and dimethyl arsenic in “LAOGANMA” chili sauce were all less than the detection limit. Furthermore, the added forms of the three kinds of arsenic did not change significantly, and the recovery rate was between 81.0% and 92.3%. HPLC-ICP-MS can effectively monitor the production process of “LAOGANMA” products to ensure the quality and practical safety of products.

Key words： HPLC-ICP-MS; chili products; arsenic form; arsenic pollution

Cite this article

ZHU Ming , YANG Ningxian , CAI Qiu , WANG Mian , WANG Xingning , LI Yuanjun . Determination of arsenic contamination in Guizhou pepper products by HPLC-ICP-MS[J]. Food and Fermentation Industries, 2020 , 46(24) : 224 -227 . DOI: 10.13995/j.cnki.11-1802/ts.024591

References

[1] 余文中, 姜虹, 杨红, 等.贵州辣椒[J].辣椒杂志(季刊), 2005, 3(3):12-15.
YU W Z, JIANG H, YANG H, et al.Hot peppers in Guizhou province,P.R.China[J].Journal of China Capsicum, 2005, 3(3):12-15.
[2] 杨金花. 浅述贵州辣椒制品的加工与利用[J].农技服务, 2007, 24(2):107-108.
YANG J H.Processing and utilization of pepper products in Guizhou[J].Agricultural Technical Services, 2007, 24(2):107-108.
[3] 张和喜, 王群, 王鹏, 等.贵州辣椒产业发展现状及发展思路分析[J].广东农业科学, 2012(3):40-42.
ZHANG H X, WANG Q, WANG P, et al.Current situation of hot pepper production and its development mentality in Guizhou[J].Guangdong Agricultural Sciences, 2012(3):40-42.
[4] 马艳青. 我国辣椒产业形式分析[J].辣椒杂志(季刊), 2011, (1):1-5.
MA Y Q.Analysis on the form of pepper industry in China[J].Journal of China Capsicum, 2011(1):1-5.
[5] 王永平, 张绍刚, 何嘉, 等.国内外辣椒产业发展现状及趋势[J].现代农业科学, 2009, 16(6):267-270.
WANG Y P, ZHANG S G, HE J, et al.Current situation and developing trend of hot pepper industry in china and abroad[J].XIANDAINONGYEKEXUE, 2009, 16(6):267-270.
[6] 张磊, 吴永宁, 赵云峰.不同形态砷化合物稳定性研究和砷形态分析中样品前处理技术[J].国外医学卫生学分册, 2007, 34(4):238-244.
ZHANG L, WU Y N, ZHAO Y F.Study on the stability of different arsenic compounds and sample pretreatment technology in arsenic speciation analysis[J].Foreign Medical Sciences(Section of Hygiene), 2007, 34(4):238-244.
[7] 黄琴, 孙铭.食品企业管理新概念:创建星级食品企业[J].中国食品, 2000(21):38-40.
HUANG Q, SUN M.New Concept of food enterprise management:Creating star food enterprises[J].China Food, 2000(21):38-40.
[8] HUANG Z, PAN X D, WU P G, et al.Heavy metals in vegetables and the health risk to population in Zhejiang China[J].Food Control, 2014, 36(1):248-252.
[9] 白爱梅, 李跃, 范中学.砷对人体健康的危害[J].微量元素与健康研究, 2007, 24(1):61-62.
BAI A M, LI Y, FAN Z X.Harm of arsenic to human health[J].Studies of Trace Elements and Health, 2007, 24(1):61-62.
[10] 彭珊茁, 蔡原.砷的生物学指标研究进展[J].中国工业医学杂志, 2006, 19(3):168-171.
PENG S Z, CAI Y.Progress of study on the biological indicators for arsenic toxicity[J].Chinese Journal of Industrial Medicine, 2006, 19(3):168-171.
[11] 肖亚兵, 阎华, 陈其勇.HPLC-ICP-MS联用技术在有机砷形态分析中的应用[J].食品研究与开发, 2011, 32(9):227-250.
XIAO Y B, YAN H, CHEN Q Y.Application of HPLC-ICP-MS coupling technique in organoarsenic species analysis[J].Food Research and Development, 2011, 32(9):227-250.
[12] 汪光, 李开明, 吕永龙,等.食品烹调处理过程中砷的浓度、形态和生物可给性研究进展[J].生态毒理学报, 2013, 8(2):132-137.
WANG G, LI K M, LYU Y L, et al.A Review on arsenic concentration, speciation and bioaccessibility in food during cooking treatment[J].Asian Journal of Ecotoxicology, 2013, 8(2):132-137.
[13] 中华人民共和国国家卫生健康委员会. GB 5009.11—2014食品安全国家标准 食品中总砷及无机砷的测定[S].北京:中国标准出版社, 2015.
National Health Commission of the people′s Republic of China.GB 5009.11—2014 National food safety standards Determination of total arsenic and inorganic arsenic in food [S].Beijing:China standards Press, 2009
[14] 高双双, 陈晓霞, 杨晓华, 等.原子荧光光谱法测定茶叶中砷和汞的含量[M].理化检验—化学分册,2018, 54(7):802-805.
GAO S S, CHEN X X, YANG X H, et al.Determination of Arsenic and Mercury in Tea by Atomic Fluorescence Spectrometry[M].Physical Testing and Chemical Analysis(Part B:Chemical Analysis),2018, 54(7):802-805.
[15] 王新惠, 夏艳丽, 赵芮, 等.特色风味辣椒酱的开发[J].中国调味品, 2019, 44(4):136-138.
WANG X H, XIA Y L, ZHAO R, et al.Development of characteristic Flavor chili sauce[J].China Condiment, 2019, 44(4):136-138.
[16] 白露露, 胡文忠, 姜爱丽, 等.辣椒加工工艺及其设备的应用现状[J].食品工业科技, 2014, 35 (15):369- 372.
BAI L L, HU W Z, JIANG A L, et al.Research and application on the processing technology and equipment for chilli[J].Science and Technology of Food Industry, 2014, 35 (15):369- 372.
[17] 中华人民共和国农业部. NY 659—2003.茶叶中铬、镉、汞、砷及氟化物限量[S].北京:中国标准出版社, 2003.
Ministry of Agriculture of the People′s Republic of China.NY/T 659—2003.Residue limits of chromium, cadmium, mercury, arsenic and fluoride in tea [S].Beijing:China Agricultural Press, 2011.
[18] 陈露, 嵇晶, 金佳颖, 等.高效液相色谱-电感耦合等离子体质谱法测定海藻中5种砷形态[J].食品与发酵工业, 2020, 46(15):270-275.
CHEN L, JI J, JIN J Y, et al.Determination of five arsenic species in seaweed by HPLC-ICP-MS[J].Food and Fermentation Industries, 2020, 46(15):270-275.
[19] 王亚, 张春华, 葛滢.高效液相色谱-氢化物发生-原子荧光光谱法检测紫菜中的砷形态[J].分析试验室, 2013(5):34-38.
WANG Y, ZHANG C H, GE Y.Determination of arsenic speciation in porphyra using HPLC-(UV)-HG-AFS [J].Chinese Journal of Analysis Laboratory, 2013(5):34-38.
[20] PARK M K, CHOI M K, KIM L, et al.An improved rapid analytical method for the arsenic speciation analysis of marine environmental samples using high-performance liquid chromatography/inductively coupled plasma mass spectrometry[J].Environmental Monitoring and Assessment, 2019, 191:525-539.
[21] 中华人民共和国国家卫生健康委员会. GB 5009.268—2016食品安全国家标准 食品中多元素的测定[S].北京:中国标准出版社, 2016.
National Health Commission of the people′s Republic of China.GB 5009.268—2016 National food safety standards determination of multi elements in food [S].Beijing:China Standards Press, 2016.
[22] 中华人民共和国国家卫生健康委员会. GB 2762—2017食品安全国家标准 食品中污染物限量[S].北京:中国标准出版社, 2017.
National Health Commission of the people′s Republic of China.GB 2762—2017 National food safety standards limit of contamination in food[S].Beijing:China Standards Press, 2017.
[23] 刘康书, 梁艺馨, 蔡秋, 等.贵州出口农产品中重金属污染状况研究[J].食品研究与开发, 2015, 36(12):116-118.
LIU K S, LIANG Y X, CAI Q, et al.Study on heavy metal pollution of agriculture export in Guizhou province[J].Food Research and Development, 2015, 36(12):116-118.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.