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Publishing Language: Chinese | Open Access

Inorganic Arsenic Analysis in Rice by Hydride Generation Inductively Coupled Plasma-Tandem Mass Spectrometry

School of Material Science and Engineering, Hunan Institute of Technology, Hengyang 421002, China
Institute of Chinese Materia Medica, Hunan Academy of Traditional Chinese Medicine, Changsha 410013, China
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Abstract

A high throughput analytical method for the direct determination of inorganic arsenic content in rice by hydride generation (HG) inductively coupled plasma-tandem mass spectrometry (ICP-MS/MS) was established. Inorganic arsenic was extracted from rice samples with a mixture of nitric acid and hydrogen peroxide. Arsenic (Ⅴ) was pre-reduced into arsenic (Ⅲ) by adding 5 mol/L hydrochloric acid, and then 2 g/100 mL sodium borohydride solution was used to reduce inorganic arsenic (Ⅲ) into volatile arsenic hydride (AsH3) in a multimode sample introduction system (MSIS). Finally, AsH3 was injected into the ICP-MS/MS system and directly detected. In the MS/MS mode, arsenic was transferred to arsenic oxide using oxygen as reaction gas to eliminate the mass spectral interference. The limit of detection (LOD) for arsenic was 0.004 μg/L. The results of the method for inorganic arsenic in standard reference materials of rice flour (GBW(E)100348a, GBW(E)100349a, and NIST SRM1568b) were consistent with the certified values, indicating good accuracy of the method. Inorganic arsenic in rice could be detected using this method without chromatographic separation of different arsenic species. This method was characterized by simple and rapid operation, high sensitivity, good accuracy and high reliability, and applicable for the determination of inorganic arsenic content in rice.

CLC number: O657.3 Document code: A Article ID: 1002-6630(2022)06-0331-06

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Food Science
Pages 331-336

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Cite this article:
LI A, HUANG J. Inorganic Arsenic Analysis in Rice by Hydride Generation Inductively Coupled Plasma-Tandem Mass Spectrometry. Food Science, 2022, 43(6): 331-336. https://doi.org/10.7506/spkx1002-6630-20210503-013

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Received: 03 May 2021
Published: 25 March 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).