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Determination of Inorganic Arsenic in a Wide Range of Food Matrices using Hydride Generation - Atomic Absorption Spectrometry.
Published on: September 1, 2017
[A study on arsenic speciation analysis in animal origin seafood]
Lei Zhang1, Rui Zhou, Xiao-wei Li
1National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, China.
Summary
A new liquid chromatography-atomic fluorescence spectrometry method accurately detects five arsenic species in seafood. Arsenobetaine is the most common arsenic form found, with trace levels of others in some samples.
Area of Science:
- Analytical Chemistry
- Environmental Science
- Food Science
Context:
- Seafood safety is crucial due to potential arsenic contamination.
- Accurate speciation of arsenic compounds is necessary for risk assessment.
- Existing methods may lack the sensitivity or specificity for complex matrices.
Purpose:
- To develop and validate a sensitive method for determining five key arsenic species: arsenobetaine (AsB), arsenite (AsIII), arsenate (AsV), Monomethylarsonic acid (MMA), and Dimethylarsenic acid (DMA).
- To apply the method to animal-origin seafood samples.
- To establish reliable detection limits and assess accuracy using certified reference materials.
Summary:
- A novel liquid chromatography (LC) method coupled with on-line UV-decomposition (UV), hydride generation (HG), and atomic fluorescence spectrometry (AFS) was developed.
- Arsenic compounds were extracted using methanol-water and purified by hexane treatment to remove lipids.
- The method achieved detection limits between 0.0025–0.0032 mg/L, with AsB identified as the predominant species in seafood. Accuracy was confirmed using NBS 1566 and BCR 627 reference materials.
Impact:
- Provides a robust analytical tool for precise arsenic speciation in seafood.
- Enhances the ability to monitor and regulate arsenic levels in marine food products.
- Contributes to ensuring the safety and quality of seafood for consumers.
