Nickel speciation in cocoa infusions using monolithic chromatography - Post-column ID-ICP-MS and Q-TOF-MS.
Food Chem
; 230: 327-335, 2017 Sep 01.
Article
en En
| MEDLINE
| ID: mdl-28407918
ABSTRACT
Nickel (Ni) is considered to be a potentially harmful element for humans. Its levels in foodstuffs are normally low (below 0.2mgkg-1), but sensitive individuals may develop allergy to Ni as a result of dietary consumption. Cocoa contains relatively high Ni concentrations (around 3mgkg-1). Ni bioavailability, its role in the flavour of food and its potential impact on human health depends primarily on its chemical species. However, there is a lack of information about Ni speciation in cocoa. In this work Ni species were separated on a weak convective interaction media diethylamine (CIM DEAE) monolithic chromatographic column and quantified by the post-column isotope dilution inductively coupled plasma mass spectrometry (ID-ICP-MS). The Ni binding ligands in the separated fractions were identified "off line" by quadrupole time-of-flight mass spectrometry (Q-TOF MS). Ni was found to be present in the cocoa infusions as Ni2+ and Ni-gluconate and Ni-citrate complexes.
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Base de datos:
MEDLINE
Asunto principal:
Análisis Espectral
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Espectrometría de Masas
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Cromatografía Líquida de Alta Presión
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Chocolate
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Níquel
Límite:
Humans
Idioma:
En
Revista:
Food Chem
Año:
2017
Tipo del documento:
Article