Validation of an analytical method for the determination of inorganic organic and total arsenic in fish sauce based on hydride generation atomic absorption spectrometry

Phan T. L., . and Le D. V., . and Tran Q. H., . Validation of an analytical method for the determination of inorganic organic and total arsenic in fish sauce based on hydride generation atomic absorption spectrometry. pp. 1164-1170. ISSN 22317546

An atomic absorption spectrometric (AAS) method was performed to determine the total inorganic and organic arsenic in fish sauce. The total organic arsenic was calculated from the total and inorganic arsenic values quantified using the hydride generation AAS (HG-AAS). Under optimal experimental conditions at the absorbance wavelength of 193.7 nm the concentration of inorganic arsenic in fish sauce ranged from 0.05 to 1.2 mg/L with a limit of detection (LOD) of 0.015 mg/L. The detectable total arsenic concentrations varied widely ranging from 0.03 to 2.5 mg/L with the LOD of 0.01 mg/L. The practical applicability of the method was demonstrated with the recovery in the range from 97 to 102 for inorganic arsenic and 97 to 101 for organic arsenic. The method was applied to the analysis of commercial products from Nha Trang Phan Thiet and Phu Quoc City Vietnam. The total organic arsenic in fish sauce samples determined by HG-AAS was compared with the results of liquid chromatography-inductively coupled plasma-mass spectrometry (HPLC-ICP/MS). The The f-test and t-test showed null hypothesis acceptable for variance and mean at a confidence level of 95. The results showed that the HG-AAS method had high efficiency accuracy and sensitivity in quantifying inorganic and total organic arsenic in fish sauce using simple instrumentation.

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Abstract

An atomic absorption spectrometric (AAS) method was performed to determine the total inorganic and organic arsenic in fish sauce. The total organic arsenic was calculated from the total and inorganic arsenic values quantified using the hydride generation AAS (HG-AAS). Under optimal experimental conditions at the absorbance wavelength of 193.7 nm the concentration of inorganic arsenic in fish sauce ranged from 0.05 to 1.2 mg/L with a limit of detection (LOD) of 0.015 mg/L. The detectable total arsenic concentrations varied widely ranging from 0.03 to 2.5 mg/L with the LOD of 0.01 mg/L. The practical applicability of the method was demonstrated with the recovery in the range from 97 to 102 for inorganic arsenic and 97 to 101 for organic arsenic. The method was applied to the analysis of commercial products from Nha Trang Phan Thiet and Phu Quoc City Vietnam. The total organic arsenic in fish sauce samples determined by HG-AAS was compared with the results of liquid chromatography-inductively coupled plasma-mass spectrometry (HPLC-ICP/MS). The The f-test and t-test showed null hypothesis acceptable for variance and mean at a confidence level of 95. The results showed that the HG-AAS method had high efficiency accuracy and sensitivity in quantifying inorganic and total organic arsenic in fish sauce using simple instrumentation.

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Item Type:	Article
AGROVOC Term:	Arsenic
AGROVOC Term:	Sauces
AGROVOC Term:	Inorganic compounds
AGROVOC Term:	Organic compounds
AGROVOC Term:	Seafoods
AGROVOC Term:	Fish products
AGROVOC Term:	Atomic absorption spectrometry
AGROVOC Term:	Analytical methods
AGROVOC Term:	Food safety
AGROVOC Term:	Quality controls
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10304

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