A multi faceted approach to the speciation of arsenic present in food products was applied for the quantitation of: arsenite, arsenate, monomethylarsonic acid, dimethylarsenic acid, trimethylarsine oxide, tetramethylarsonium ion, arsenocholine, arsenobetaine, thio-dimethylarsenite, roxarsone, arsenolipids, arsenosugars, p-arsinilic acid, and phenylarsonic acid. The extraction and analytical methods were specific to the target molecules and substrate. Comparison between various extraction methods was performed including, but not limited to: neutral pH, phosphate based extractions, enzymes, organic acids, polar solvent, and non-polar solvents. Certain extraction methods were proven to quantitatively decompose organic arsenic species to arsenate which can produce false positives when assessing the consumption risk for humans. The findings from this research conclusively identified that the applied extraction and analytical methods must be specific to the substrate components and the target arsenic species. Analytical method used for quantitation of arsenic species included different chromatographic separation techniques (GC, IC, RP) coupled to an inductively coupled plasma collision reaction cell mass spectrometer.

Multi-faceted approach to arsenic speciation analysis for characterization of food products using selective extraction followed by IC/RP/GC-ICP-MS

245th National Meeting (2013)

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