Artículo
On-line speciation analysis of arsenic compounds in commercial edible seaweed by HPLC–UV-thermo-oxidation-HG-AFS
Fecha de publicación:
09/2021
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Arsenic speciation analysis in dried seaweeds was carried out using an on-line HPLC–UV-thermo-oxidation-HG-AFS system. Species separated and quantified were: arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMA), dimethylarsinic acid (DMA) and different arsenosugars. Extraction efficiency ranged between 38 and 83%. Chromatographic separation was achieved in gradient elution mode using (NH4)2CO3 as mobile phase in the pH range 9–10.3. Total As concentration was quantified by ICP-MS after microwave digestion. Limits of detection were in the range 3.0 to 6.0 ng g−1 for the species under study based on peak height and the relative standard deviation was <8% at 10 µg L−1 As. The accuracy of the procedure was verified by analyzing the CRM BCR-279 Ulva lactuca. Results for total As were in agreement with the certified values. The HPLC-(UV)-HG-AFS system resulted suitable for quantification of eight As compounds. Results showed that arsenosugars are the most abundant compounds in the investigated seaweeds.
Palabras clave:
ARSENIC SPECIATION
,
ATOMIC FLUORESCENCE SPECTROMETRY
,
SEA LETTUCE
,
SEAWEED
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Identificadores
Colecciones
Articulos (IIIA)
Articulos de INSTITUTO DE INVESTIGACION E INGENIERIA AMBIENTAL
Articulos de INSTITUTO DE INVESTIGACION E INGENIERIA AMBIENTAL
Citación
Camurati, Julieta R.; Londonio, Agustín; Smichowski, Patricia Nora; Salomone, Vanesa Natalia; On-line speciation analysis of arsenic compounds in commercial edible seaweed by HPLC–UV-thermo-oxidation-HG-AFS; Elsevier; Food Chemistry; 357; 9-2021; 1-6
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