Food Science and Biotechnology

, Volume 26, Issue 1, pp 293–298 | Cite as

Determination of total arsenic content and arsenic speciation in different types of rice

  • Sang Ryun Yim
  • Ga Young Park
  • Kwang Won Lee
  • Myung-Sub Chung
  • Soon-Mi Shim


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.


total arsenic arsenic speciation rice degree of polishing ICP-MS 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Sang Ryun Yim
    • 1
  • Ga Young Park
    • 2
  • Kwang Won Lee
    • 3
  • Myung-Sub Chung
    • 2
  • Soon-Mi Shim
    • 1
  1. 1.Department of Food Science and TechnologySejong UniversitySeoulKorea
  2. 2.Department of Food Science and TechnologyChung-Ang UniversitySeoulKorea
  3. 3.Department of Biotechnology, College of Life Sciences and BiotechnologyKorea UniversitySeoulKorea

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