Surveillance of Perchlorate Level in Leafy Vegetables and Bottled Water

被引:7
作者
Takatsuki, Satoshi [1 ]
Watanabe, Takahiro [1 ]
Sakai, Takatoshi [1 ]
Matsuda, Rieko [1 ]
Maitani, Tamio [1 ]
机构
[1] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan
来源
JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN | 2009年 / 50卷 / 04期
关键词
perchlorate; IC-MS/MS; leafy vegetable; mineral water; ACCUMULATION;
D O I
10.3358/shokueishi.50.184
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Perchlorate (ClO(4)(-)) is both a naturally occurring and artificial compound, and it inhibits iodide uptake into the thyroid gland and disturbs thyroid function. It has been detected in many foods in the United States. In order to investigate perchlorate contamination in foods in Japan, perchlorate level in 82 leafy vegetable samples and 20 bottled mineral water samples was measured using a procedure based on the FDA's procedure, employing IC-MS/MS with (18)O(4)-labeled perchlorate as an internal standard. Among 82 leafy vegetable samples tested, perchlorate levels were under the LOQ (0.3 ng/g) in 3 samples and ranged from 0.3 ng/g to 29.7 ng/g in 79 samples. In 20 bottled water samples, perchlorate was under the LOQ (0.1 ng/mL) in 14 samples and ranged from 0.14 ng/mL to 0.35 ng/mL in 6 samples.
引用
收藏
页码:184 / 189
页数:6
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