食品中砷的形态分析研究进展

Research progress on arsenic speciation analysis in food

砷是一种公认的有毒有害物质,现在相关研究中常涉及的砷形态包括亚砷酸盐(arsenite,AsⅢ)、砷酸盐(arsenate,AsⅤ)、一甲基砷酸(monomethyl arsenic acid,MMAⅤ)、二甲基砷酸(dimethyl arsinic acid,DMAⅤ)、砷甜菜碱(arsenobetaine,AsB)以及砷胆碱(arsenocholine,AsC)。砷的形态与其生物可给性、毒性密切相关,烹调过程能够影响食品中砷的形态,进而可能影响到砷对人体健康的风险性。因此,建立食品中砷形态分析的检测方法具有十分重要的意义。本文对砷的形态分析的检测方法及研究现状进行了综述,重点介绍了溶剂提取及微波、超声辅助提取等前处理方法以及砷的形态分析方法在食品中的应用,同时对砷的形态在烹调过程中的变化进行了阐述,并对未来发展方向进行了展望。

Arsenic is recognized as a kind of toxic and hazardous substances. Related research normally involves several arsenic forms including the inorganic species of arsenite（As Ⅲ）, arsenate（AsV）, monomethyl arsenic acid（MMA）, dimethyl arsinic acid（DMA）, arsenobetaine（AsB） and arsenocholine（AsC）. Speciations of arsenic are closely related to the bioavailability and the toxicity. The speciation of arsenic may change during the cooking, which affects the risk degree of arsenic on human health. Therefore, it is essential to establish a reliable and sensitive method for As speciation analysis in food. This article summarized the detection methods of the arsenic speciation analysis and current research situations. Some sample pre-treatment technologies such as solvent extraction, microwave-assisted extraction and ultrasonic-assisted extraction as well as analytical techniques applied in food industry were also introduced emphatically. Finally the changes of arsenic speciation during the cooking were expounded, and the future development of As speciation analysis were prospected.