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目的建立高效液相色谱-氢化物发生原子荧光联用法检测大虾、金枪鱼、虾油、大米和菠菜等不同基质食品中的砷含量及其化学形态。方法将大虾、金枪鱼、虾油、大米和菠菜样品采用HNO_3(0.15 mol/L)浸提,高效液相色谱-氢化物发生原子荧光联用法进行砷形态的研究,并用湿法消解-原子荧光光谱法进行总砷含量的测定。结果所测大虾、金枪鱼、虾油、大米、菠菜样品总砷含量为0.23~4.68 mg/kg,有机砷含量为0~3.9 mg/kg。海产品中主要砷形态为2种砷化物:二甲基砷(DMA)和砷甜菜碱(AsB);大米及菠菜样品中主要的砷形态为:三价砷As(Ⅲ)、二甲基砷(DMA)和五价砷As(Ⅴ)。结论该方法操作简单,灵敏度高,重现性好,适用于食品中砷形态含量的定量检测。
OBJECTIVE To establish a high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry method for the determination of arsenic and chemical forms in different matrix foods such as prawn, tuna, shrimp oil, rice and spinach. Methods Samples of prawn, tuna, shrimp, rice and spinach were extracted with HNO3 (0.15 mol / L) and analyzed by high performance liquid chromatography-hydride generation-atomic fluorescence spectrometry (FAA) Spectrometric determination of total arsenic content. Results The total arsenic contents of prawn, tuna, shrimp oil, rice and spinach were 0.23 ~ 4.68 mg / kg and the organic arsenic contents were 0 ~ 3.9 mg / kg. The main arsenic species in seafood are two kinds of arsenic: DMA and AsB; the main arsenic species in rice and spinach are As (Ⅲ), dimethyl arsenic (DMA) and pentavalent arsenic As (V). Conclusion The method is simple, sensitive and reproducible. It is suitable for quantitative determination of arsenic speciation in food.