Speciation Analysis of Arsenic in Sea Foods with Capillary Electrophoresis-Ultraviolet Detection
A capillary zone electrophoresis-ultraviolet detection(CZE-UV) method for the analysis of five arsenic compounds,As(Ⅲ),dimethylarsinic acid(DMA),p-aminophenyl arsenic acid(p-As),monomethylarsonic acid(MMA) and As(Ⅴ),in sea foods was described. The optimum conditions of CE determination including detection wavelength,chemical component of buffer solution,pH,buffer concentration,separation voltage and injection time were studied in detail. The results showed that five species of arsenic were base line separated within 11 min under optimum conditions. The relative standard deviations of migration times and peak areas were 0.5%-1.5% and 1.7%-3.4%,respectively,and the detection limits were 0.004-0.30 mg/L. The method was successfully used to determine different species of arsenic in dried shrimps with recoveries of 93%-106%.