Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.


Issue 1, 2015
Previous Article Next Article

Coupled techniques for arsenic speciation in food and drinking water: a review

Author affiliations

Abstract

Arsenic is ubiquitous in nature appearing in various chemical forms. The toxicity, environmental mobility and accumulation of As in living organisms depends on the form in which the element exists, thus requiring techniques which can identify specific forms whilst retaining their integrity during extraction and pre-treatment prior to measurement. Both organic and inorganic arsenic species may be present in food staples of both terrestrial and marine origin as well as natural waters, at sub ng l−1 to high mg l−1 levels. In this review, the speciation steps (sample preparation, species speciation and detection) most commonly used for the determination of As in food are described. High performance liquid chromatography separation with plasma source mass spectrometry is often the technique of choice due to its versatility, robustness and good detection limits. However, detection systems such as atomic absorption spectroscopy, atomic fluorescence spectrometry, and atomic emission spectrometry are also widely used and covered in this review together with some less utilised techniques.

Graphical abstract: Coupled techniques for arsenic speciation in food and drinking water: a review

Back to tab navigation

Article information


Submitted
04 Aug 2014
Accepted
01 Dec 2014
First published
01 Dec 2014

J. Anal. At. Spectrom., 2015,30, 102-118
Article type
Critical Review

Coupled techniques for arsenic speciation in food and drinking water: a review

B. Sadee, M. E. Foulkes and S. J. Hill, J. Anal. At. Spectrom., 2015, 30, 102
DOI: 10.1039/C4JA00269E

Social activity

Search articles by author

Spotlight

Advertisements