Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood

被引：48

作者：

Devesa, V ^{[1
]}

Martínez, A ^{[1
]}

Súñer, MA ^{[1
]}

Vélez, D ^{[1
]}

Almela, C ^{[1
]}

Montoro, R ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Valencia 46100, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 05期

关键词：

arsenic; organoarsenical species; seafood; cooking; chemical changes;

D O I：

10.1021/jf0013297

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The concentrations of arsenobetaine (AB), tetramethylarsonium ion (TMA(+)), and trimethylarsine oxide (TMAO) were determined in samples of sole, dory, hake, and sardine, raw and after being subjected to cooking processes-baking, frying, and grilling-at various temperatures. In all cases, the temperature attained inside the product during the cooking process was measured. The arsenic species extracted from the samples with methanol/water were separated by means of a column switching technique between a PRP-X100 column and a PRP-X200 column. AE was detected by hydride generation atomic absorption spectrometry, whereas TMA+ and TMAO were detected by hydride generation atomic fluorescence spectrometry. The results obtained showed that, in all of the types of seafood studied; TMA(+) appeared after cooking, possibly because heating facilitates decarboxylation of AB to TMA(+).

引用

页码：2272 / 2276

页数：5

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