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In vitro investigation on cinnabar dissolution |
| ZENG Kewu1, YANG Xiaoda1, WANG Kui1, WANG Qi2 |
| 1.Department of Chemical Biology, School of Pharmaceutical Sciences, Peking University, Beijing 100083, China; 2.Department of Toxicology, School of Public Health, Peking University, Beijing 100083, China |
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Abstract To study the effects of different chemical factors in the gastrointestinal tract, i.e. pH, proteins, amino acids, ionic strength and Na2S, on the dissolution of cinnabar. The content of the total mercury in various dissolutions of cinnabar was analyzed by UV/VIS Spectrophotometer. Laser Particle Size Analyzer measured the particle distributions in the dissolution of cinnabar. The chemical species of dissolved substance of cinnabar in the presence of Na2S were determined using ESI-MS. The results indicate that the solubility of cinnabar could be increased significantly in the presence of Na2S/S0, and strong acidic pH, respectively. While the influence of thiol amino acid on promoting dissolution remains relatively low. Cinnabar did not dissolve in the form of nanoparticle. It is postulated that cinnabar could be dissolved in the gastrointestinal tract in various forms of sulfur-containing mercury complexes.
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Issue Date: 05 December 2007
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