Chromium speciation in foodstuffs: A review

被引：98

作者：

Hamilton, Elliott M. ^{[1
]}

Young, Scott D. ^{[2
]}

Bailey, Elizabeth H. ^{[2
]}

Watts, Michael J. ^{[1
]}

机构：

[1] British Geol Survey, Environm Sci Ctr, Ctr Environm Geochem, Inorgan Geochem, Nottingham NG12 5GG, England

[2] Univ Nottingham, Sch Biosci, Ctr Environm Geochem, Sutton Bonington Campus, Loughborough LE12 5RD, Leics, England

来源：

FOOD CHEMISTRY | 2018年 / 250卷

基金：

英国自然环境研究理事会;

关键词：

Chromium; Speciation; Foodstuffs; Review; Hexavalent; CLOUD POINT EXTRACTION; ATOMIC-ABSORPTION-SPECTROMETRY; HEXAVALENT CHROMIUM; WATER SAMPLES; CR(VI) DETERMINATION; QUANTIFICATION; CHROMATOGRAPHY; FOOD; PRECONCENTRATION; TOXICITY;

D O I：

10.1016/j.foodchem.2018.01.016

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Numerous critical reviews have evaluated exposure to toxic and carcinogenic hexavalent chromium (Cr(VI)) from a number of pathways; including workplace air, cement and packaging materials. The contribution of foodstuffs to dietary Cr(VI) has been increasingly under investigation, however no summary of this work has been carried out. The objective of this article is to review the last twenty years of chromium speciation research in foodstuffs. Alkaline extraction, used for chromium speciation in other solids, is the most widely-reported procedure. Previous measurement of Cr(VI) in foodstuffs is questionable due to the reducing power of organic matter and antioxidants, leading to the development of speciated isotope dilution mass spectrometry (SIDMS) techniques to monitor interconversions. Evaluation of the genotoxicity of trivalent chromium (Cr(III)), which acts through a different pathway to that of Cr(VI), requires reconsideration towards measurement of Cr(III), which is present at higher concentrations in foodstuffs following reduction of the more-bioavailable Cr(VI).

引用

页码：105 / 112

页数：8

共 84 条

[1] Ultra trace quantification of chromium(VI) in food and water samples by highly sensitive catalytic adsorptive stripping voltammetry with rubeanic acid [J].