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Fast extraction methodologies for the determination of toxic arsenic in meat
Author(s) -
RuizdeCenzano Manuela,
CavaMontesinos Patricia,
Cervera Maria Luisa,
Guardia Miguel
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13538
Subject(s) - arsenic , extraction (chemistry) , detection limit , arsenate , chemistry , arsenite , hydride , chromatography , relative standard deviation , environmental chemistry , metal , organic chemistry
Summary A nonchromatographic analytical procedure has been developed for the determination of arsenic in meat samples including the major toxic arsenic species arsenite, arsenate, monomethylarsonic acid ( MMA ) and dimetylarsinic acid ( DMA ). The method is based on the extraction of arsenic species in mild conditions, selective trivalent hydride formation and final determination by hydride generation atomic fluorescence spectroscopy ( HG ‐ AFS ). Different extractant agents and two different procedures, microwave‐assisted extraction ( MAE ) and ultrasound assisted extraction at room temperature, were evaluated for As species extraction. The method provided a limit of detection of 0.013 ng mL −1 and a mean relative standard deviation in actual samples of 0.3%. Data found for toxic As in meat samples varied from 0.42 ng g −1 in chicken muscle to 68 ng g −1 in pork liver. Percentage of toxic As respect to total As varied in the 9–46% range depending on the meat product.