Determination of arsenic in dry ashed seafood products by hydride generation atomic absorption spectrometry and a critical comparative study with platform furnace Zeeman-effect atomic absorption spectrometry and inductively coupled plasma atomic emission spectrometry

✍ Scribed by N. Ybañez; M.L. Cervera; R. Montoro

• Publisher: Elsevier Science
• Year: 1992
• Tongue: English
• Weight: 943 KB
• Volume: 258
• Category: Article
• ISSN: 0003-2670
• DOI: 10.1016/0003-2670(92)85198-f

✦ Synopsis

A hydnde generation atormc absorption spectrometnc (HG-AAS) method was developed for the determmatlon of arsemc m mussel products as part of a general plan to control this element m seafood products Organic matter IS destroyed by the dry ashmg techmque, the ash IS dissolved m HNO,, dduted m HCI, and hydrides of arsemc are generated by the addltlon of sodmm tetrahydroborate pnor to atormzatlon m a flame-heated quartz cell and measurement by atomic absorption spectrometry The detectlon hmit (0 017 gg g-l), precision (3%), recovery (100 f 4%) and accuracy (detemuned by analysmg NIST Oyster Tissue) were evaluated and an Interference study was camed out A comparative study of HG-AAS, platform furnace Zeemaneffect AAS and mductlvely coupled atomic emlsslon spectrometry WP-AE?S) showed that the most sultable techmque for the determmatlon of arsenic m seafood products 1s ICP-AES For samples wth arsemc levels below the detection lmut of this techmque (0 1 fig g -') the altematwe 1s the use of HG-AAS