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KMID : 1007520170260010292
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Food Science and Biotechnology
2017 Volume.26 No. 1 p.292 ~ p.298
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Determination of total arsenic content and arsenic speciation in different types of rice
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Yim Sang-Ryun
Park Ga-Young
Lee Kwang-Won
Chung Myung-Sub
Shim Soon-Mi
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Abstract
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The objectives of this study was to examine the amount of total arsenic and arsenic speciation in different types of rice from two areas in Korea using inductively coupled plasma/mass spectrometer (ICP?MS) and high performance liquid chromatography?ICP/MS (HPLC?ICP/MS) and estimate the potential health risk from rice consumption. Brown rice (0% of degree of polishing, DOP%) contained the highest amount of total arsenic followed by 5, 7 and 10 DOP% white rice. Among the arsenic species, As(III) was predominantly detected in brown (0 DOP%) and white rice (10 DOP%), with concentrations ranging from 28.51±0.71 to 51.91±1.13 μg/kg in region A and from 62.1 to 130.4 μg/kg in region B. While estimating the daily arsenic exposure from consumption of polished rice, the expected daily exposure of inorganic arsenic from brown and 10 DOP% white rice was found to be below benchmark dose modeling value for a 0.5% increased incidence of lung cancer (BMDL0.5) (3.0 μg/kg bw per day). Therefore, arsenic in rice, particularly, As(III), tends to accumulate in the outer layer of rice.
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KEYWORD
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total arsenic, arsenic speciation, rice, degree of polishing, ICP-MS
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