An evaluation of extraction techniques for arsenic in staple diets (fish and rice) utilising both classical and enzymatic extraction methods

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

Volumn 33, Issue 3, 2016, Pages 433-441

  Sadee, Bashdar A ^a   Foulkes, Mike E ^a   Hill, Steve J ^a  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

Arsenic species; CRM and ICP MS; enzyme; extraction efficiency

Indexed keywords

ARSENIC; CHEMICAL CONTAMINATION; EFFICIENCY; ENZYMATIC HYDROLYSIS; ENZYMES; FISH; HYDROLYSIS; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; MASS SPECTROMETERS; NITRIC ACID; PROTEINS;

ARSENIC SPECIES; CRM AND ICP-MS; ENZYMATIC EXTRACTION; EXTRACTION EFFICIENCIES; EXTRACTION TECHNIQUES; MICROWAVE-ASSISTED ACID DIGESTION; QUANTITATIVE MEASUREMENT; SPECIATION ANALYSIS;

EXTRACTION;

ARSENIC; ARSENOBETAINE; CELLULASE; CELLULOSE; HYDROGEN PEROXIDE; NITRIC ACID; TRYPSIN;

ARTICLE; EXTRACTION; FISH; FOOD INTAKE; GAS FLOW; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; RICE; ANALYSIS; ANIMAL; CHEMISTRY; DIET; EVALUATION STUDY; FOOD CONTAMINATION; ISOLATION AND PURIFICATION; METABOLISM; MICROWAVE RADIATION; ORYZA;

ANIMALS; ARSENIC; DIET; FISHES; FOOD CONTAMINATION; MASS SPECTROMETRY; MICROWAVES; ORYZA; TRYPSIN;

EID: 84960310393     PISSN: 19440049     EISSN: 19440057     Source Type: Journal    
DOI: 10.1080/19440049.2015.1132479     Document Type: Article

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