Abstract
A study was carried out to determine arsenobetaine (AB) in brines from canned seafood products by coupling high-performance liquid chromatography (HPLC), microwave-assisted oxidation (MO), and hydride generation-atomic absorption spectrometry (HG-AAS). Conditions were established for cleanup of the brines prior to HPLC determination of AB. The analytical features of the method for AB determination in brines were as follows: the detection limit was 2.0 ng g-1 As (fresh mass), the mean relative standard deviation 3%, and the mean recovery percentage 99 ± 4%. The proposed procedure was used to analyze AB in brines from canned seafood purchased at local retail outlets. The ranges of total arsenic and AB expressed as As (both in μg g-1 of fresh mass) were as follows: total arsenic, 0.06−3.64; AB, 0.05−3.87. The percentage of total arsenic represented by AB in brines varied from 48 to 110%. The migration of AB from muscle tissue to the brine does not rule out the possible presence in brines of other toxic spe...
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