Determination of arsenic species in seafood samples using a combination of HPLC and ICP-MS after ultrasonic assisted sample preparation

Abstract

In this study, an analytical method was applied for the separation and determination of inorganic and organic arsenic species (As +3 , As +5 , AsB, MMA) in anchovy, haddock, mussels and prawns using HPLC coupled with ICP-MS. Efficient separation of the arsenic species on the HPLC-ICP-MS system was achieved using 50 mM (NH 4 ) 2 CO 3 at pH 9.50 diluted in 1 % methanol and 0.50 mM EDTA as mobile phase. The arsenic species were extracted from the samples by means of ultrasonically assisted sample preparation. The LOD/LOQ values of the detection system were 0.07/0.22 ng/mL, 0.12/0.41 ng/mL, 0.06/0.22 ng/mL and 0.03/0.11 ng/mL for arsenobetaine (AsB), As +3 , methylarsonic acid (MMA) and As +5 , respectively. The relative standard deviations calculated for the lowest calibration standards ranged between 1.01 and 7.88 %, verifying good precision for replicate measurements. The accuracy of the method was validated by spike recovery experiments, with recorded recoveries in the range of 85–117 %.The total arsenic content of the extracts was determined by direct ICP-MS analysis. A certificated reference material (NIST-1573A) was analyzed for the total As concentration. The method was successfully applied for the qualitative and quantitative determination of AsB, As +3 , MMA and As +5 in the seafood samples ranging from 6.0 to 5700 ng/g. The carcinogenic and non-carcinogenic risk for haddock and anchovies was low, whereas the carcinogenic risk for prawns was relatively high but below the threshold value, according to the risk assessment of the samples. • Effective extraction and sensitive determination of arsenic species. • The proposed methods was successfully applied to seafood samples. • Satisfactory recovery results were obtained between 85 and 117 %. • The LOD/LOQ values were calculated in the range of 0.03/0.11–0.12/0.41 ng/mL. • Carcinogenic and non-carcinogenic risk assessment for As +3 and As +5 in haddock, anchovy, prawn and mussel samples.