Validation of an analytical method for the determination of inorganic, organic, and total arsenic in fish sauce based on hydride generation atomic absorption spectrometry

Abstract

An atomic absorption spectrometric (AAS) method was performed to determine the total, inorganic, and organic arsenic in fish sauce. The total organic arsenic was calculated from the total and inorganic arsenic values quantified using the hydride generation AAS (HG-AAS). Under optimal experimental conditions at the absorbance wavelength of 193.7 nm, the concentration of inorganic arsenic in fish sauce ranged from 0.05 to 1.2 mg/L, with a limit of detection (LOD) of 0.015 mg/L. The detectable total arsenic concentrations varied widely, ranging from 0.03 to 2.5 mg/L with the LOD of as low as 0.01 mg/L. The practical applicability of the method was demonstrated with the recovery in the range from 97 to 102% for inorganic arsenic, and 97 to 101% for organic arsenic. The method was applied to the analysis of commercial products from Nha Trang, Phan Thiet, and Phu Quoc City, Vietnam. The total organic arsenic in fish sauce samples determined by HG-AAS was compared with the results of liquid chromatography-inductively coupled plasma-mass spectrometry (HPLC-ICP/MS). The f-test and t-test showed null hypothesis for acceptable variance and mean at a confidence level of 95%. The results showed that the HG-AAS method had high efficiency, accuracy, and sensitivity in quantifying inorganic and total organic arsenic in fish sauce using simple instrumentation.