Analysis of Cationic Species of Arsenic in Seafood

Authors

  • A. Kaňa Department of Analytical Chemistry, University of Chemistry and Technology, Prague
  • Z. Klimšová Department of Analytical Chemistry, University of Chemistry and Technology, Prague
  • L. Sedlecká Department of Analytical Chemistry, University of Chemistry and Technology, Prague
  • O. Mestek Department of Analytical Chemistry, University of Chemistry and Technology, Prague

Keywords:

arsenic, speciation, foodstuff, HPLC-ICP-MS

Abstract

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.

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Published

2018-09-15

How to Cite

Kaňa, A., Klimšová, Z., Sedlecká, L., & Mestek, O. (2018). Analysis of Cationic Species of Arsenic in Seafood. Chemické Listy, 112(9), 575–582. Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3172

Issue

Vol. 112 No. 9 (2018)

Section

Articles

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