Analýza kationtových specií arsenu v potravinách mořského původu
Arsenic is one of the most dangerous environmental pollutants. Its toxicity depends on the arsenic species present. Cationic species of As, some of which show significant toxicity and carcinogenic effects, may be present in seafood at sub μg g–1 to high mg g–1 levels. In this review, the origin of cationic As species in seafood, their stability during extraction and storage, methods of extraction and analysis are described and discussed. Special attention is paid to speciation analysis using HPLC coupled to ICP‑MS.