Inorganic
and methylated thioarsenates have recently been reported
to contribute substantially to arsenic (As) speciation in paddy-soil
pore waters. Here, we show that thioarsenates can also accumulate
in rice grains and rice products. For their detection, a method was
developed using a pepsin–pancreatin enzymatic extraction followed
by chromatographic separation at pH 13. From 54 analyzed commercial
samples, including white, parboiled and husked rice, puffed rice cakes,
and rice flakes, 50 contained dimethylmonothioarsenate (DMMTA) (maximum
25.6 μg kg–1), 18 monothioarsenate (MTA) (maximum
5.6 μg kg–1), 14 dimethyldithioarsenate (DMDTA)
(maximum 2.8 μg kg–1), and 5 dithioarsenate
(DTA) (maximum 2.3 μg kg–1). Additionally,
we show that the commonly used nitric acid extraction transforms MTA
to arsenite and DMMTA and DMDTA to dimethylarsenate (DMA). Current
food guidelines do not require an analysis of thioarsenates in rice
and only limit the contents of inorganic oxyarsenic species (including
acid-extraction-transformed MTA), but not DMA (including acid-extraction-transformed
DMMTA and DMDTA).