An approach for identification and determination of arsenic species in the extract of kelp

Analytical and Bioanalytical Chemistry
Lee L YuJun Wang

Abstract

The National Institute of Standards and Technology is developing a kelp powder standard reference material (SRM) in support of dietary supplement measurements. Edible seaweeds such as kelp and laver consumed as diet or dietary supplement contain tens of mg/kg arsenic. The speciation information of arsenic in the seaweed should be provided because the total arsenic alone does not fully address the safety issue of the dietary supplement as the value assignment is originally intended. The inability to avail all arsenic species for value assignment measurements prevented the certification of arsenic species in the candidate SRM; however, approximately 70 % of total arsenic extracted with a 1:1 volume fraction of methanol:water mixture allowed arsenic speciation values to be assigned to a procedure-defined extract, which may be used for method validation in research to improve upon current extraction and measurement practices. Arsenic species in kelp and laver were identified using electrospray ionization ion trap time of flight mass spectrometry (ESI-IT-TOF). Arsenosugars As(328), As(482), and As(392) were found in the kelp candidate SRM while As(328) and As(482) were found in GBW 08521, a certified reference material (CRM) of lave...Continue Reading

References

Feb 22, 2002·Rapid Communications in Mass Spectrometry : RCM·Maria Miguens-RodriguezSpiros A Pergantis
Jun 26, 2002·The Analyst·Marijn Van HulleRita Cornelis

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Citations

Feb 11, 2020·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Tomohiro NarukawaKazumi Inagaki
Oct 3, 2017·Analytical Methods : Advancing Methods and Applications·Lee L YuRolf Zeisler
Dec 10, 2017·Analytical and Bioanalytical Chemistry·Lee L YuRolf Zeisler
Jan 9, 2020·Journal of Agricultural and Food Chemistry·Caleb LuvongaSang B Lee
Jun 26, 2021·The Science of the Total Environment·YongChen WuGuiDi Yang
Jan 31, 2020·Journal of Agricultural and Food Chemistry·Caleb LuvongaSang Bok Lee

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