Speciation and toxicity of arsenic in shellfish seafood from Fujian, China

摘要

A Microwave Assisted Extraction (MAE) and Ion Chromatography Inductively Coupled Plasma Mass Spectrometry (IC-ICP-MS) coupling technology for the analysis of arsenic (As) speciation in shellfish seafood from Fujian province of China was developed in this study. The results showed that the optimal extracting solvent was Distilled Deionized (DDI) water and the optimal ratio of extracting solvent volume to shellfish seafood powder mass was 100 mL/g. Arsenic species could be well separated under the gradient elution by 1.0 mmol/L (NH_4)_2CO_3 before 2 min and 10.0 mmol/L NH_4HPO_4 after 2 min. More than 90% of As species was organic arsenic in the 42 shellfish seafood from Fujian province of China. The concentration of inorganic As was the highest in oyster. However, its concentration was much lower than the Maximum Residue Limits (MRLs), which meant that there existed little As intake risk from shellfish seafood from Fujian province of China.