Speciation of AsIII and AsV in fruit juices by dispersive liquid–liquid microextraction and hydride generation-atomic fluorescence spectrometry. (1st January 2016)

• Record Type: Journal Article
• Authors: Lai, Guoxin; Chen, Guoying; Chen, Tuanwei
• Is Part Of: Food chemistry. Volume 190(2016)
• Page Start: 158
• Page End: 163
• Publication Date: 2016-01-01
• Subjects: Dispersive liquid–liquid microextraction -- Inorganic arsenic -- Speciation -- Fruit juice -- Hydride generation -- Atomic fluorescence spectrometry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.05.052
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: As III formed a complex with ammonium pyrrolidine dithiocarbamate (APDC). As III –PDC complex was cleaned up by DLLME and quantified by HG-AFS. As V was quantified after reduction to As III by thiosulphate. Low cost and high throughput. Abstract: A sensitive method was developed to speciate and quantify As III and As V in fruit juices. At pH 3.0, As III and ammonium pyrrolidine dithiocarbamate (APDC) formed a complex, which was extracted into CCl4 by dispersive liquid–liquid microextraction (DLLME) and subsequently quantified by hydride generation-atomic fluorescence spectrometry (HG-AFS). After As V was reduced by thiosulphate at pH 1.7–1.8, total inorganic arsenic (iAs) was determined following the same protocol and As V was calculated from the difference. Interference from methylarsonic acid (MMA) was managed at <10% by controlling the pH of the reduction reaction. This procedure achieved 1.2 μg L −1 limit of detection (3 σ ) and 92–102% recovery at 10 μg L −1, and is applicable to most fruit juices except certain pear juice that may contain considerable MMA.