AI Article Synopsis
- - A new method for detecting different forms of arsenic in seafood like shark, shrimp, squid, oyster, and scallop was developed using liquid chromatography combined with mass spectrometry (LC-ICP-MS/MS).
- - The method achieved a good recovery rate (90-104%) for various arsenic species, and the mobile phase used was 10 mmol L (NH)HPO in 1% methanol at pH 8.65.
- - Notably, arsenobetaine (AsB) was present in all seafood, while arsenite (As(III)) and dimethylarsinic acid (DMA) were only found in oysters, and monomethylarsonic acid (MMA)
Article Abstract
A method for arsenic speciation in shark, shrimp, squid, oyster and scallop using liquid chromatography coupled to inductively coupled plasma triple quadrupole mass spectrometry (LC-ICP-MS/MS) was proposed. Suitable sensitivity and selectivity by LC-ICP-MS/MS were obtained using 10 mmol L (NH)HPO diluted in 1% methanol (pH 8.65) as mobile phase. Recoveries from 90 to 104% for arsenobetaine (AsB), arsenite [As(III)], dimethylarsinic acid (DMA), monomethylarsonic acid (MMA) and arsenate [As(V)] were obtained for all samples. A certificated reference material was also analyzed and the sum of As species was in agreement with the total As concentration. Limits of quantification (LOQ) for AsB, As(III), DMA, MMA, and As(V) were 6, 30, 6, 12 and 26 ng g, respectively. Higher concentration of AsB was found in all seafood, while As(III) and DMA were found only in oyster. Arsenate was found in squid and scallops, and MMA was below the LOQ in all samples.
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| http://dx.doi.org/10.1016/j.foodchem.2018.02.079 | DOI Listing |
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