Speciation Analysis of Arsenics in Commercial Hijiki by High Performance Liquid Chromatography-tandem-mass Spectrometry and High Performance Liquid Chromatography-inductively Coupled Plasma Mass Spectrometry
Open accessAbstract
Edible brown alga (hijiki in Japanese, Hijikia fusiforme) contains not only a high content of inorganic arsenic (iAs) but also various arsenosugars (AsSugs) which are metabolized to dimethylarsinic acid (DMA) in mammals. Since DMA is considered to be carcinogenic in rodents, it is necessary to accurately measure the contents of AsSugs as well as iAs for the risk assessment of seaweed consumption. Seven commercially available dried-hijiki products and two raw hijiki products were analyzed. Total-As was measured by inductively coupled plasma mass spectrometry (ICP-MS) with the Dynamic Reaction Cell (DRC) mode after acid-digestion. After water-extraction, AsSugs were detected by HPLC-MS/MS with multiple reaction monitoring in the positive ion mode and speciation analysis of arsenics was performed by HPLC-ICP-MS. The ranges of total-As obtained by acid digestion (A-TAs) in nine hijiki samples were 37.1-118.6 μg As/g dry weight (dw), and those of water extracted total-As (W-TAs) were 18.4-81.0 μg As/g dw. The ratios of water extracted iAs (W-iAs) to A-TAs ranged from 24.5 to 60.1%. The major compound detected was arsenate in all samples (8.9-70.5 μg As/g dw). Dimethylarsenosugar sulfate, AsSug 408, showed the highest peak among AsSugs detected. The content ratio of water extracted AsSugs (W-AsS) to A-TAs was estimated to be from 3.7 to 27.6%. The contents of A-TAs, W-iAs and W-AsS varied depending on the hijiki product. HPLC-MS/MS detected AsSugs more sensitively than HPLC-ICP-MS. Since iAs could not be detected by HPLC-MS/MS, combined analysis consisting of HPLC-MS/MS and HPLC-ICP-MS is necessary for accurate determination of arsenic species in seaweed products and also for the toxicological evaluation of AsSugs.
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Inorganic As and arsenosugar content of hijiki varies geographically and with manufacturing method.
“Inorganic As and arsenosugar content of hijiki varies geographically and with manufacturing method (Shimoda et al. 2010).”
From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Shimoda et al. 2010
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Algae as nutritional and functional food sources: revisiting our understanding.
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- Authors
- Shimoda, Y., Suzuki, Y., Endo, Y., Kato, K., Tachikawa, M., Endo, G., & Yamanaka, K.
- Affiliations
- Nihon University (JP)
- Tokyo Rosai Hospital (JP)
- Osaka City University (JP)
- Venue
- Journal of Health Science
- Publisher
- Pharmaceutical Society of Japan
- Published
- 2010
- Volume
- 56
- Issue
- 1
- Pages
- 47-56
- ISSN
- 0013-273X (ISSN-L)
- 1344-9702
- 1347-5207
- OpenAlex
- W2066020643
- Cited by
- 14
- References
- 30
- Citations by year
- 2025: 1 · 2023: 1 · 2021: 1 · 2018: 2 · 2017: 1 · 2016: 2 · 2014: 2 · 2013: 2
- FWCI
- 1.07
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Eisei kagaku (publishedVersion)
- Funders
- Japan Society for the Promotion of Science (20390173, 20406029)
- Topics
- Physical Sciences › Environmental Science › Environmental Chemistry › Arsenic contamination and mitigation
- Physical Sciences › Chemistry › Analytical Chemistry › Heavy Metals in Plants
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
- Keywords
- hijiki, arsenic speciation, inorganic arsenic, arsenosugars, dimethylarsinic acid, seaweed, arsenate, food safety, arsenic risk assessment, HPLC-MS/MS, HPLC-ICP-MS
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