Detection of High Levels of Bromine in Vegetables Using X-Ray Fluorescence Spectrometry

Abstract

We examined the contents of different vegetables using X-ray fluorescence spectrometry and found extremely high levels of bromine (Br) [1000–16200 ppm (dry weight)] in some vegetables from an Osaka market. Examination using a bromide ion-selective electrode suggested that the bromine existed mainly as bromide ion. Since this bromine probably originated from fumigation with methyl bromide, this result suggests that fumigation methods may need to be regulated. Fifty milligrams of bromine [aceptable daily intake (ADI)/50 kg] was found in only 3.1 g (dry weight) of komatsuna (Br: 16200 ppm). These results suggest that vegetables that contain potentially harmful levels of bromide may be found in Japanese markets.