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- W3200277942 abstract "The validation of an analytical method was carried out for the determination of arsenic components in fish sauce by HG-AAS. The total arsenic content (tAs) was analyzed after digesting the sample by dry and wet combined digestion method in a Teflon flask at 450 °C and then reducing As (V) to As (III) with a mixture of reducing agents KI/ascorbic acid. For inorganic arsenic content (iAs), the sample was hydrolyzed with HCl solution for 14 hours, converted As (V) to As (III), then reacted with hydrazine 1.5%. Extracted in CHCl3 and re-extracted in HNO3. The organic arsenic content (oAs) was calculated by the difference tAs and iAs. Determined the linear concentration range 2 - 30 μg/L and the standard curve was y = 0.0128x + 0.0007 with R² = 0.9996 at the concentration range 2 - 20 μg/L. LODs, LOQs for total and inorganic arsenic contents were found and all they were 0.015 mg/L and 0.05 mg/L, respectively. For total arsenic, the recovery efficiencies on the organic arsenic standard and inorganic arsenic standard all ranged from 81 to 109%;..." @default.
- W3200277942 created "2021-09-27" @default.
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- W3200277942 date "2021-08-02" @default.
- W3200277942 modified "2023-10-18" @default.
- W3200277942 title "VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF INORGANIC AND ORGANIC ARSENIC IN FISH SAUCE BY HYDRIDE GENERATION ATOMIC ABSORPTION SPECTROSCOPY" @default.
- W3200277942 doi "https://doi.org/10.46242/jst-iuh.v50i08.965" @default.
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