Determination of arsenic in seafood by focused microwave digestion and hydride generation-atomic fluorescence...

A new method was developed for total arsenic determination in seafood products such as oysters, mussels, tuna fish, and algae. Matrix decomposition and oxidation to arsenate of all the arsenic compounds in the product were completed in 25 min by using a 3-step program of focused microwaves (40-120 W) with nitric and sulfuric acids. Quantitation was performed by hydride generation-atomic fluorescence detection (HG-AFS). Results of method optimization are presented and discussed. A detection limit <125 microg/kg arsenic was obtained; the quantitation limit was close to 400 microg/kg, with repeatability and reproducibility <5% relative standard deviation. Validation was performed by analyzing 4Reference Materials (arsenic concentration expressed as mg/kg): The National Institute of Standards and Technology SRM 1566a Oyster tissue (14.0 +/- 1.2); the Bureau Community of Reference (now Standard Measurements & Testing Program) CRM 278 Mussel tissue (5.9 +/- 0.2) and CRM 627 Tuna fish (4.8 +/- 0.3); and the International Atomic Energy Agency RM 140 Fucus sample (44.3 +/- 2.1).