On-line speciation analysis of arsenic compounds in commercial edible seaweed by HPLC–UV-thermo-oxidation-HG-AFS

CAMURATI, JULIETA R.; SALOMONE, VANESA N.; LONDONIO, AGUSTÍN; SMICHOWSKI, PATRICIA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2021 vol. 357

0308-8146

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