EPSRC Reference: |
GR/N08964/01 |
Title: |
APPLICATION OF HPLC-ICP-MS AND ES-MS/MS METHODS FOR INVESTIGATING ARSENIC SPECIES TRANSFORMATION IN FOODS |
Principal Investigator: |
Thomas-Oates, Professor J |
Other Investigators: |
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Researcher Co-Investigators: |
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Project Partners: |
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Department: |
Chemistry |
Organisation: |
UMIST |
Scheme: |
Standard Research (Pre-FEC) |
Starts: |
01 October 2000 |
Ends: |
30 June 2002 |
Value (£): |
63,098
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EPSRC Research Topic Classifications: |
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EPSRC Industrial Sector Classifications: |
Chemicals |
Environment |
Food and Drink |
No relevance to Underpinning Sectors |
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Related Grants: |
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Panel History: |
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Summary on Grant Application Form |
Arsenic is ingested in a variety of different forms in drinking water and food. Since the toxicities of the different arsenic-containing compounds vary, it is important to define precisely the compounds present in foods prepared for consumption and to establish the stabilities of those compounds in order to be able to carry out realistic risk assessments. We have recently demonstrated that HPLC-ICPMS and ES-MS/MS are a powerful combination of techniques not usually at the disposal of arsenic-chemists, that allow the identification of trace amounts of arsenosugars in complex biological matrices. We propose to develop a semi-preparative HPLC system for use in conjunction with these mass spectrometric methods at our disposal and to apply these techniques for the identification of arsenosugars in a range of foods, both raw and after preparation for consumption. We propose to study the arsenosugars present in mussels, fish species, and a range of edible seaweeds, and to determine the stabilities of the compounds identified. In addition, we propose applying the methods we develop for the structural identification of arsenocholine- and dimethylated arsenic- containing lipids, a novel class of arsenicals found in fish.
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Key Findings |
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Potential use in non-academic contexts |
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Impacts |
Description |
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Summary |
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Date Materialised |
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Sectors submitted by the Researcher |
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Project URL: |
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Further Information: |
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Organisation Website: |
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