Open AccessVALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF INORGANIC AND ORGANIC ARSENIC IN FISH SAUCE BY HYDRIDE GENERATION ATOMIC ABSORPTION SPECTROSCOPY
Author(s) -
Đỗ Thị Long,
Nguyễn Đình Chiểu,
Hồ Lương Thưởng
Publication year - 2021
Publication title -
khoa học và công nghệ
Language(s) - English
Resource type - Journals
ISSN - 2525-2267
DOI - 10.46242/jst-iuh.v50i08.965
Subject(s) - arsenic , chemistry , atomic absorption spectroscopy , hydride , ascorbic acid , standard addition , hydrazine (antidepressant) , chromatography , detection limit , analytical chemistry (journal) , environmental chemistry , metal , organic chemistry , physics , food science , quantum mechanics
The validation of an analytical method was carried out for the determination of arsenic components in fish sauce by HG-AAS. The total arsenic content (tAs) was analyzed after digesting the sample by dry and wet combined digestion method in a Teflon flask at 450 °C and then reducing As (V) to As (III) with a mixture of reducing agents KI/ascorbic acid. For inorganic arsenic content (iAs), the sample was hydrolyzed with HCl solution for 14 hours, converted As (V) to As (III), then reacted with hydrazine 1.5%. Extracted in CHCl3 and re-extracted in HNO3. The organic arsenic content (oAs) was calculated by the difference tAs and iAs. Determined the linear concentration range 2 - 30 μg/L and the standard curve was y = 0.0128x + 0.0007 with R² = 0.9996 at the concentration range 2 - 20 μg/L. LODs, LOQs for total and inorganic arsenic contents were found and all they were 0.015 mg/L and 0.05 mg/L, respectively. For total arsenic, the recovery efficiencies on the organic arsenic standard and inorganic arsenic standard all ranged from 81 to 109%;...