海产品中总砷的测定研究

Study on Determination of Total Arsenic in Seafood

对氢化物原子荧光光度法和电感耦合等离子体质谱法测定海产品中总砷的前处理进行了对比研究,详细探讨微波消解、湿法消解、干法灰化三种前处理方法以及氢化物原子荧光光度法和电感耦合等离子体质谱法两种检测方法对海产品中总砷测定结果的影响。实验结果表明不同的前处理方法和检测方法对海产品试样中总砷的测定结果有很大影响：微波消解的样品前处理方法不适合后续以原子荧光光度法测定海产品中的总砷,干法灰化法不适合紫菜类植物性海产品的前处理,而湿法消解-氢化物原子荧光光度法、微波消解-电感耦合等离子体质谱法可作为海产品中总砷的测定,且两种方法操作简便,结果稳定可靠,回收率为90.4%-101.1%。

Different sample pretreatment methods based on microwave digestion, wet digestion and dry ash and different determination method including hydride generation atomic fluorescence and inductively coupled plasma mass have been critically compared for the analysis of total arsenic in seafood. Results show that different pretreatment and determination methods have a great influence on the results of total arsenic. Firstly, the pretreatment method of microwave digestion combined with the determination method of hydride generation atomic fluorescence is not suitable for the total arsenic in seafood. Secondly, the pretreatment method of dry ash is not adaptable to analyze total arsenic in botanical seafood. Finally, both wet digestion coupled with hydride atomic fluorescence spectrometry and microwave digestion combined with inductively coupled plasma mass was demonstrated to be more robust and more suitable for the determination of the total arsenic in seafood. Additionally, both methods were simple, rapid, stable and reliable, the recovery was 90.4 %-101.1 %.