Study of the Effect of Sample Preparation and Cooking on the Selenium Speciation of Selenized Potatoes by HPLC with ICP-MS and Electrospray Ionization MS/MS

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• 作者：Heidi Goenaga Infante ; Ana Arias Borrego ; Emma Peachey ; Ruth Hearn ; Gavin O’ ; Connor ; Tamara Garc&#237 ; a Barrera ; Jos Luis Gmez Ariza
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：January 14, 2009
• 年：2009
• 卷：57
• 期：1
• 页码：38-45
• 全文大小：314K
• 年卷期：v.57,no.1(January 14, 2009)
• ISSN：1520-5118

文摘

The efficiency of enzymatic hydrolysis and leaching with water using accelerated solvent extraction (ASE) or boiling was investigated for quantitative Se speciation in selenized potatoes using reversed phase HPLC coupled to ICP-MS. Preliminary identification of selenomethionine (SeMet), Se-methylselenocysteine (SeMeCys), and selenate in extracts of potato skin and flesh was achieved using complementary reversed phase and anion-exchange HPLC-ICP-MS and retention time matching with standards. The quantitative speciation data revealed a higher percentage of selenomethionine (73% of the total Se) found in the flesh in comparison with skin (containing 21% of the total Se as SeMet). ASE and boiling in water were found to be similar in terms of Se extraction efficiency and profiles. However, ASE was found to be more efficient than boiling with respect to sample cleanup and reduced sample handling. The presence of SeMet at parts per billion levels in selenized potatoes was confirmed by reversed phase HPLC with online ESI MS/MS.