Chapter 18. Measurement of Total Arsenic and Arsenic Species in Seafood by Q ICP-MS

  1. Sergio Caroli
  1. William A. Maher,
  2. Jason Kirby and
  3. Frank Krikowa

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch18

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

How to Cite

Maher, W. A., Kirby, J. and Krikowa, F. (2007) Measurement of Total Arsenic and Arsenic Species in Seafood by Q ICP-MS, in The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (ed S. Caroli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470141007.ch18

Editor Information

  1. Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy

Author Information

  1. Ecochemistry Laboratory, Institute of Applied Ecology, University of Canberra, ACT 2601, Australia

Publication History

  1. Published Online: 17 NOV 2006
  2. Published Print: 13 JUL 2007

ISBN Information

Print ISBN: 9780471687849

Online ISBN: 9780470141007

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Keywords:

  • sea food total arsenic and arsenic (As) species;
  • arsenic speciation measurements using HPLC-ICP-MS;
  • HPLC-MS-MS and identity of As species

Summary

This chapter contains sections titled:

  • Introduction

  • General Considerations

  • Total As MEASUREMENTS

  • Arsenic Speciation Measurements Using HPLC-ICP-MS

  • Direct Structural Information

  • Availability and Use of CRMs

  • Concluding Remarks

  • References