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author:

Lin, Chen (Lin, Chen.) [1] | Ping, Meiling (Ping, Meiling.) [2] | Zhang, Xu (Zhang, Xu.) [3] | Wang, Xusheng (Wang, Xusheng.) [4] | Chen, Lian (Chen, Lian.) [5] | Wu, Yongning (Wu, Yongning.) [6] | Fu, FengFu (Fu, FengFu.) [7] (Scholars:付凤富)

Indexed by:

EI SCIE

Abstract:

It is very important to consider the bio-accessibilities and concentrations of each arsenic species, not total arsenic, in seafood in order to accurately assess internal exposure level and health risk of arsenic from seafood. Herein, the concentrations and in vitro bio-accessibilities of each arsenic species in various fishes and shellfishes/ shrimps were extensively investigated. Experimental results showed that arsenic species and contents in shellfishes/fishes remarkably varied with the difference of fish/shellfish species or individuals and sampling area, and arsenobetaine (AsB) is dominant arsenic species for fishes and shellfishes/shrimps. Different arsenic species in the same fish/shellfish have quite different bio-accessibilities, and the bio-accessibilities of each arsenic species also varied with fish/shellfish species or individuals. As3+ in fishes/shellfishes was partly oxidized to form As5+ during gastrointestinal digestion, and thus it is more reasonable and practicable to evaluate the bio-accessibilities of inorganic arsenic (iAs, total As3+ and As5+), not individual As3+ and As5+. Fishes and shellfishes/shrimps have similar bio-accessibilities of iAs, AsB and total arsenic, whereas have different bio-accessibilities of MMA (monomethylarsonic acid), DMA (dimethylarsinic acid), and two un-identified arsenic (Ui-As1 and Ui-As2). The results of this study provided a valuable knowledge for accurately assessing the health risk of arsenic in seafood.

Keyword:

Bioavailability Food safety Metallic ion Risk assessment Seafood

Community:

  • [ 1 ] [Lin, Chen]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China
  • [ 2 ] [Ping, Meiling]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China
  • [ 3 ] [Zhang, Xu]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China
  • [ 4 ] [Wang, Xusheng]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China
  • [ 5 ] [Chen, Lian]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China
  • [ 6 ] [Fu, FengFu]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China
  • [ 7 ] [Wu, Yongning]China Acad Med Sci, China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing 100021, Peoples R China

Reprint 's Address:

  • 付凤富

    [Fu, FengFu]Fuzhou Univ, Coll Chem, Fujian Prov Key Lab Anal & Detect Food Safety, Key Lab Analyt Sci Food Safety & Biol,MOE, Fuzhou 350116, Fujian, Peoples R China

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Source :

JOURNAL OF HAZARDOUS MATERIALS

ISSN: 0304-3894

Year: 2021

Volume: 420

1 4 . 2 2 4

JCR@2021

1 2 . 2 0 0

JCR@2023

ESI Discipline: ENGINEERING;

ESI HC Threshold:105

JCR Journal Grade:1

CAS Journal Grade:1

Cited Count:

WoS CC Cited Count: 0

SCOPUS Cited Count: 8

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 4

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