Perchlorate occurrence in foodstuffs and water: Analytical methods and techniques for removal from water – A review. (30th October 2021)

• Record Type: Journal Article
• Authors: Hu, Junpeng; Xian, Yanping; Wu, Yuluan; Chen, Rongqiao; Dong, Hao; Hou, Xiangchang; Liang, Ming; Wang, Bin; Wang, Li
• Is Part Of: Food chemistry. Volume 360(2021)
• Publication Date: 2021-10-30
• Subjects: Perchlorate -- Occurrence -- Analytical methods -- Liquid chromatography -- Removal approaches -- Contamination; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130146
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Occurrence of ClO4 − from nature and anthropogenic sources is summarized. An overview of detection methods of ClO4 − in foods and water is presented. Approaches available for ClO4 − remove from water over last 20 years is elaborated. Future perspectives in detection and removal approaches of ClO4 − are proposed. Abstract: Perchlorate (ClO4 − ), a type of contaminant with high diffusivity and durability, has been widely detected in water and foodstuffs, arousing a global concern. It can interfere with normal function of the human thyroid gland, affecting human health. Therefore, determination of perchlorate in water and foodstuffs, and removal from water are important. This review focuses on the occurrence of perchlorate, mainly in water and foodstuffs, and provides an overview of analytical methods for determination of perchlorate over the last two decades. In addition, merits and drawbacks of the various methods have been considered. This review also highlights the most commonly used approaches for removal of perchlorate from water. Finally, current trends and future perspectives in determination of perchlorate and removal from water are proposed. This review provided a comprehensive understanding of perchlorate occurrence and its removal from water, and had practical significance in reducing the harm of perchlorate to human.