Rapid sample preparation procedure for As speciation in food samples by LC-ICP-MS
| Autor: | S. S. De Souza, Bruno Lemos Batista, Letícia Ramos Nacano, Fernando Barbosa |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Accuracy and precision
Meat Time Factors Eggs Health Toxicology and Mutagenesis Sonication media_common.quotation_subject chemistry.chemical_element Food Contamination Toxicology Arsenicals Mass Spectrometry Arsenic Limit of Detection Crustacea Animals Sample preparation Inductively coupled plasma mass spectrometry Chromatography High Pressure Liquid Shellfish media_common Detection limit Chromatography Chemistry Fishes Public Health Environmental and Occupational Health General Chemistry General Medicine Food Inspection Speciation Certified reference materials Seafood Mollusca Cattle Chickens CONTAMINAÇÃO DE ALIMENTOS Brazil Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 1944-0057 1944-0049 |
| DOI: | 10.1080/19440049.2011.645218 |
| Popis: | This paper describes a rapid method for arsenic (As) speciation by LC-ICP-MS in several types of food samples. Prior to analysis, samples were milled and the As species extracted from biological tissues by sonication in only 2 min with a solution containing MeOH (10%, v/v) plus HNO₃ (2%, v/v). As species were separated by LC using an anion exchange column. Method detection limits for AsB, As³⁺, DMA, MMA and As⁵⁺ were 1.3, 0.9, 0.6, 0.7 and 0.8 ng g⁻¹, respectively. Method accuracy and precision were traceable to Certified Reference Materials SRM1577 bovine liver from the National Institute of Standards and Technology, CE278 mussel tissue from the Institute of Reference Materials and Measurements and DOLT-3 dogfish liver tissue and DORM-3 fish protein from the National Research Council of Canada. Finally, the method was applied to speciate As in food samples (egg, fish muscle, beef and chicken) purchased in Brazilian markets. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
| Nepřihlášeným uživatelům se plný text nezobrazuje | K zobrazení výsledku je třeba se přihlásit. |