[Analysis of arsenic speciation in food condiments based on the online trapping/separation coupling system].

An online coupling system based on gas chromatography-hydride generation with atomic fluorescence spectrometry (GC-HG-AFS) for the analysis of arsenic species in food seasoning(soy sauce and vinegar) was developed. With absorbent cotton as separation medium, the volatile arsenic species released from the samples were cold trapped online by liquid nitrogen. Then, the baseline separation of the volatile arsenic species was achieved at the room temperature and the arsenic species were sensitively detected by atomic fluorescence spectrophotometer.