Optimization and validation of arsenic determination in foods by hydride generation flame atomic absorption spectrometry.
A hydride generation flame atomic absorption spectrometric method was developed and optimized to quantitate arsenic (As) in foods. A wet digestion of the samples with HNO3 + H2O2 was performed and excess oxidants were eliminated by addition of hydrochloric acid and urea. As5+ in As3+ was then reduced by potassium iodide. The As3+ solution was analyzed by generation of arsine with sodium tetrahydroborate. As determination ranged from 2.5 to 20 microg/L, with a determination coefficient of 0.997. The limits of detection (LOD) and quantitation (LOQ) were 0.6 and 2.1 microg/L, respectively. The method was validated and good results were obtained for recovery, precision, accuracy, LOD, and LOQ. This method is now used to analyze foods from Rwanda.
Kabengera
Charles
C
Université Nationale du Rwanda, Butare. Charles.Kabengera@student.ulg.ac.be
Bodart
Patricia
P
Hubert
Philippe
P
Thunus
Leopold
L
Noirfalise
Alfred
A
D000818:Animals; D001151:Arsenic / Q000032:analysis*; D049872:Bivalvia; D002138:Calibration; D005399:Fishes; D005504:Food Analysis / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis; D012015:Reference Standards; D012044:Regression Analysis; D013054:Spectrophotometry, Atomic
D007202:Indicators and Reagents; D001151:Arsenic