Arsenic speciation in seafood by LC-ICP-MS/MS: method development and influence of culinary treatment-Reference-Cited by-同舟云学术

Arsenic speciation in seafood by LC-ICP-MS/MS: method development and influence of culinary treatment

Published:2017 Issue:8 Volume:32 Page:1490-1499
ISSN:0267-9477
Container-title:Journal of Analytical Atomic Spectrometry
language:en
Short-container-title:J. Anal. At. Spectrom.

Author:

Schmidt Lucas¹²³⁴,Landero Julio A.⁵⁶⁷⁸,Santos Rafael F.¹²³⁴,Mesko Marcia F.⁹¹⁰¹¹¹²⁴^ORCID,Mello Paola A.¹²³⁴^ORCID,Flores Erico M. M.¹²³⁴^ORCID,Caruso Joseph A.⁵⁶⁷⁸

Affiliation:

1. Departamento de Química

2. Universidade Federal de Santa Maria

3. Santa Maria

4. Brazil

5. Department of Chemistry

6. University of Cincinnati

7. Cincinnati

8. USA

9. Centro de Ciências Químicas

10. Farmacêuticas e de Alimentos

11. Universidade Federal de Pelotas

12. Pelotas

Abstract

Arsenic speciation in seafood after several culinary treatments was performed and AsB, As(iii), DMA, MMA and As(v) species were determined by LC-ICP-MS/MS.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Royal Society of Chemistry (RSC)

Subject

Spectroscopy,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/JA/C7JA00052A

Reference48 articles.

1. Species- and tissue-specific bioaccumulation of arsenicals in various aquatic organisms from a highly industrialized area in the Pohang City, Korea

2. Determination of toxic elements (mercury, cadmium, lead, tin and arsenic) in fish and shellfish samples. Risk assessment for the consumers