CRITICAL-REVIEW OF THE ATOMIC SPECTROMETRIC ANALYSIS OF ARSENIC IN FOODS

The literature on the determination of arsenic in foods by atomic spectroscopy involving hydride generation, platform furnace Zeeman and inductively coupled plasma has been critically reviewed. Hydride generation has been largely displaced as a powerful tool by platform furnace Zeeman, using the STPF (stabilized temperature platform furnace) concept for the control of interferences. Inductively coupled plasma with conventional pneumatic nebulization has been little used. An alternative is to employ hydride generation-ICP with extraction of the arsenic in an organic phase. This technique permits proper control of interferences together with an increase in sensitivity. Depending on the contents present in the foodstuff and the technique available, the sample can be solubilized by either wet or dry digestion.