Chapter 20. Measurement of Total Se and Se Species in Seafood by Quadrupole Inductively Coupled Plasma Mass Spectrometry, Electrothermal Atomization Atomic Absorption Spectrometry, and High-Performance Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry

  1. Sergio Caroli
  1. William A. Maher and
  2. Frank Krikowa

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch20

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. and Krikowa, F. (2007) Measurement of Total Se and Se Species in Seafood by Quadrupole Inductively Coupled Plasma Mass Spectrometry, Electrothermal Atomization Atomic Absorption Spectrometry, and High-Performance Liquid Chromatography Inductively Coupled Plasma Mass Spectrometry, 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.ch20

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:

  • HPLC-Q-ICP-MS and selenium species measurement;
  • size exclusion chromatography (SEC);
  • Q-ICP-MS detecting microgram Se concentrations

Summary

This chapter contains sections titled:

  • Introduction

  • Total Sg Measurements

  • Selenium Species Measurement Using HPLC-Q-ICP-MS

  • Direct Structural Information

  • Availability and Use of CRMs

  • Concluding Remarks

  • References