Enzymatic probe sonication extraction of Se in animal-based food samples: a new perspective on sample preparation for total and Se speciation analysis.

Abstract

This paper describes a fast, simple and novel extraction method for total selenium and selenium species determination in food samples. Parameters influencing extraction, such as sonication time, extracting media, temperature, sample mass, ultrasound amplitude and sample/enzyme mass ratio were investigated. The enzymatic hydrolysis proposed, enhanced by probe sonication, allowed the quantitative extraction of selenium in chicken muscle, liver, kidney and feed (97, 93, 95 and 102%, respectively) in 2 min, maintaining the original Se-species integrity. Total Se content of the samples was determined using inductively coupled plasma mass spectrometry. Se-species were identified and quantified using high-performance liquid chromatography in conjunction with inductively coupled plasma mass spectrometry. Chromatographic analyses were carried out under two chromatographic conditions and led to the identification of SeMet in all samples. The accuracy of the proposed method was assessed using certified reference materials as well as microwave digestion. Potential advantages of the proposed method over traditional hydrolysis are speed, simplicity and safety of the procedure.