摘要
采用高效液相色谱-电感耦合等离子体质谱(HPLC-ICP/MS)联用技术对鱼露样品中砷形态进行分析。鱼露样品采用含0.45%H_(2)O_(2)的1%HNO_(3)溶液90℃热浸提3 h,8000 r/min离心过滤后,采用Hamilton PRP-X100阴离子交换柱(250 mm×4.1 mm,10μm),以(NH_(4))_(2)HPO_(4)溶液为流动相,梯度洗脱,HPLC-ICP/MS法进行分析。结果显示,在前处理过程中添加H_(2)O_(2)可准确测定鱼露样品中一甲基砷(MMA)和无机砷(iAs)的含量;同时发现氧化后砷甜菜碱(AsB)高的鱼露基质样品中少量的AsB会转化为未知砷形态,影响二甲基砷(DMA)的准确测定。
The speciation of arsenic in fish sauce samples was analysized by high-performance liquid chromatography inductively coupled plasma mass spectrometry(HPLC-ICP/MS).The fish sauce sample was hot extracted with 1%nitric acid solution containing 0.45%hydrogen peroxide at 90℃for 3 h,centrifuged at 8000 r/min,and then analysized by HPLC-ICP/MS using Hamilton PRP-X100 anion exchange column(250 mm×4.1 mm,10μm)and diammonium hydrogen phosphate solution as mobile phase for gradient elution.Adding hydrogen peroxide in the pretreatment process could accurately determine the contents of methylarsenic and inorganic arsenic in fish sauce samples.At the same time,it was found that a small amount of arsenicbetaine in fish sauce matrix samples with high arsenicbetaine after oxidation would be transformed into unknown arsenic form,which would affect the accurate determination of dimethyl arsenic.
作者
陈镇
陈绍占
姚晓慧
刘洋
刘丽萍
CHEN Zhen;CHEN Shaozhan;YAO Xiaohui;LIU Yang;LIU Liping(Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning,Beijing Center for Disease Prevention and Control,Beijing 100013,China;Pinggu Center for Disease Prevention and Control,Beijing 101200,China;Beijing Center for Preventive Medicine Research,Beijing 100013,China)
出处
《分析试验室》
EI
CAS
CSCD
北大核心
2022年第5期576-582,共7页
Chinese Journal of Analysis Laboratory
关键词
液相色谱电感耦合等离子体质谱(HPLC-ICP/MS)
砷形态
鱼露
high performance liquid chromatography inductively coupled plasma mass spectrometry(HPLC-ICP/MS)
arsenic speciation
fish sauce
