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Eingeladener Vortrag
- nein (26)
Arsenolipids represent a relevant step in the biosynthesis of organoarsenicals from inorganic arsenic compounds. Their fate after human consumption is still uncertain.
By means of a HPLC-ICP-MS/ESI-Q-TOF-MS method, 16 lipid soluble arsenic compounds, including seven formerly unknown organoarsenicals, have been identified in commercial herring fillet.
The structural assignment was done by exact mass and high resolution MS/MS data. This is the first identification of arsenolipids in herring (Clupea harengus). They contribute with (3.6±0.2) mg kg-1 arsenic to 62.3% of the total arsenic content of (5.7±0.3) mg of arsenic per kg dry mass. Current studies indicate that a metabolization by humans to cancerous dimethylarsinic acid is very likely. The presented results are highly relevant as herring is a very popular food fish species in Europe. Moreover, the screening of different fish species revealed that arsenolipids are more widespread than previously assumed.
A procedure has been developed for the determination of arsenobetaine in fish matrix by HPLC–ESI-MS/MS. Hereby (trimethylarsonium)-1,2-13C-acetate (arsenobetaine) is used as internal calibration standard. Arsenobetaine was determined in a fish material (Sea Bass) with an expanded uncertainty of 3.8%.
The influence of fire accelerants on the fire behavior during living room fires was experimentally investigated by performing 5 different room fire scenarios. During the tests flre-technological quantities were determined as well as chemical-analytical studies were carried out. The focus was on the detection of smoke gases and the proof of used fire accelerants. The evaluation of traceable fire accelerants and the reconstruction of the fire development are based on a precise Chemical analysis of the combustion products.
In this work an innovative methodology was developed to combine available analyticai techniques to draw conclusions from solid, liquid and gaseous fire residues about the fire process. Each ofthe fire rooms was equipped with the same living room inventory. The location and amount of fire accelerant (a mixture of diesel/gasoline) differed in 4 of 5 tests. Orte room fire experiment was carried out without fire accelerant.
The following fire technological characteristics were determined during the room fire experiments: mass loss (of the complete room), temperatures (at several locations in the room), heat release and smoke gas emission (measured at three different locations: in the chimney, in the fire room and at the door opening).
While the smoke gases were analysed by using Fourier Transform Infrared spectroscopy, the fire residues and swipe samples (particles) were examined by Headspace-Solid Phase Microextraction-
Gaschromatography-Mass spectrometry. These procedures make it possible to detect low concentrations of volatile components of the fire accelerants. The Chemical analyticai results of the fire accelerant detection are presented.
The reaction pathways of amino acids and reducing sugars are now fully understood. The focus in the last few years, however, has turned to the reaction of peptides and proteins with reducing sugars. We have investigated the reaction of γ-aminobutanoic acid, the heptapeptide Nα-Acetyl-Lys-Lys-β-Ala-Lys-β-Ala-Lys-Gly, and the model protein β-casein in Maillard reactions with 1-13C arabinose. Characterization of 13C-labeled acetic acid and norfuraneol by gas chromatographymass spectrometry and nuclear magnetic resonance revealed new formation pathways. The results demonstrate significant differences in the labeling pattern of the products depending on the amine used, indicating different formation pathways of acetic acid and norfuraneol.