- 著者
- Takahiro IWAI Koichi CHIBA Tomohiro NARUKAWA
- 出版者
- (社)日本分析化学会
- 雑誌
- Analytical Sciences (ISSN:09106340)
- 巻号頁・発行日
- vol.32, no.9, pp.957-962, 2016-09-10 (Released:2016-09-10)
- 参考文献数
- 22
- 被引用文献数
- 11
The concentrations of arsenic (As) and cadmium (Cd) in the tobacco leaves, ash and smoke of 10 kinds of cigarettes collected from different countries worldwide were determined by ICP-MS after microwave-assisted digestion. Total As and Cd concentrations in the tobacco leaves ranged from 0.20 to 0.63 and 1.8 to 9.9 mg kg−1, respectively. By the speciation analysis of As in tobacco leaves and ash by HPLC-ICP-MS following acid extraction, arsenite [As(III)] and arsenate [As(V)] were determined and trace amounts of monomethylarsonic acid (MMAA), dimethylarsinic acid (DMAA), trimethylarsine oxide (TMAO), tetramethylarsonium (TeMA) and some unidentified As species were also found. Arsenic speciation for smoke absorbed in an aqueous solution was carried out. The sum of the As species in tobacco leaves, ash and smoke was in good agreement with the result of total As determination in each sample, and the recoveries of speciation were 100 ± 10%. The distributions and the behaviors of As species were clarified.
- 著者
- Tomohiro NARUKAWA Takahiro IWAI Koichi CHIBA
- 出版者
- The Japan Society for Analytical Chemistry
- 雑誌
- Analytical Sciences (ISSN:09106340)
- 巻号頁・発行日
- vol.34, no.6, pp.687-691, 2018-06-10 (Released:2018-06-10)
- 参考文献数
- 28
- 被引用文献数
- 9
The inorganic arsenic (i-As) in grape products, in particular juice, wine and raisins, collected from the Japanese market was investigated. The concentrations of total As in nine grape concentrated juices ranged from 3 to 20 ng g−1, and more than 80% of the As was inorganic according to the results of speciation by HPLC-ICP-MS. Among them, four samples contained more than 10 ng g−1 of i-As, although 10 ng g−1 of i-As is the limit for apple juice recommended by the U.S. Food and Drug Administration. Moreover, more than 10 ng g−1 of i-As was found in some of the wine and raisin samples, with the total As concentrations ranging from 17 to 37 ng g−1. When fresh grapes were analyzed, As was mainly concentrated in the pericarp and a small amount was found in the fruit, although no As was observed in the branches and the juice. When grapes, including the pericarp, are processed, the As concentration in the products may increase during production processes such as drying, concentration, and ripening.