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author:

Yang, Guidi (Yang, Guidi.) [1] | Zheng, Jinping (Zheng, Jinping.) [2] | Chen, Lei (Chen, Lei.) [3] | Lin, Qin (Lin, Qin.) [4] | Zhao, Yunqiang (Zhao, Yunqiang.) [5] | Wu, Yongning (Wu, Yongning.) [6] | Fu, Fengfu (Fu, Fengfu.) [7]

Indexed by:

EI

Abstract:

Laver samples (Porphyra haitanensis) were collected from the coastal waters of Fujian province, south-eastern China and then the speciation characteristics of arsenic in the samples were studied in detail. These laver samples contained five arsenical species, namely arsenobetaine, monomethylarsonic acid, As(V) and two kinds of arsenic-containing ribosides (arsenosugars), with a relatively high concentration of total arsenic in the range of 28.85-63.03 μg As/g dried weight. DMAsSugarMethoxy was found to be the predominant species of arsenic in lavers, accounting for 90-98% of total arsenic. As3+ was not detected and the level of inorganic arsenic was much lower than the national tolerable average residue level (TARL), suggesting that the lavers are safe for consumption. © 2011 Elsevier Ltd. All rights reserved.

Keyword:

Arsenic Food technology Physical chemistry Seaweed

Community:

  • [ 1 ] [Yang, Guidi]Key Laboratory of Analysis, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 2 ] [Yang, Guidi]College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • [ 3 ] [Zheng, Jinping]Key Laboratory of Analysis, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 4 ] [Chen, Lei]Key Laboratory of Analysis, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 5 ] [Lin, Qin]Fujian Inspection and Research Institute for Product Quality, Fujian 350002, China
  • [ 6 ] [Zhao, Yunqiang]Key Laboratory of Analysis, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 7 ] [Wu, Yongning]Chinese Center for Disease Control and Prevention, Beijing 100050, China
  • [ 8 ] [Fu, Fengfu]Key Laboratory of Analysis, Department of Chemistry, Fuzhou University, Fuzhou, Fujian 350108, China

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Source :

Food Chemistry

ISSN: 0308-8146

Year: 2012

Issue: 3

Volume: 132

Page: 1480-1485

3 . 3 3 4

JCR@2012

8 . 5 0 0

JCR@2023

JCR Journal Grade:1

CAS Journal Grade:2

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count: 31

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 3

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