Determination of five arsenic species in oyster sauce condiments by high performance liquid chromatography inductively coupled plasma mass spectroscopy

Abstract

Objective High-performance liquid chromatography inductively coupled plasma mass spectrometry(HPLC-ICP/MS) was used to analyze five arsenic species in oyster sauce seasonings, including arsenobetaine(AsB), arsenite As(Ⅲ), dimethyl arsenic(DMA), monomethyl arsenic(MMA) and arsenate As(V). Methods Oyster sauce samples were extracted with 1% nitric acid at 90 ℃ for 3 h, the extract was centrifuged at 8 000 r/min for 10 min, and the supernatant was filtered through 0.22 μm water filtration membrane. A Hamilton PRP-X100 anion exchange column(250 mm×4.1 mm, 10 μm) was used with 10 and 20 mmol/L diammonium hydrogen phosphate methanol solution(containing 2% methanol) as mobile phase for gradient elution. Results The linear range of five arsenic species were good in the range of 0.5-100 μg/L, and the correlation coefficient(r) was above 0.999. The detection limits were 0.1, 0.1, 0.1, 0.2 and 0.2 μg/L, respectively. The recoveries were 83.2%-103.4%, and the relative standard deviations(RSD) were less than 5%. Conclusion The method is simple with a wide linear range and high sensitivity. It is suitable for the determination of oyster sauce samples.

Keywords

• high performance liquid chromatography-inductively coupled plasma mass spectroscopy
• arsenic species
• oyster sauce
• test