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目的了解在不同提取条件下海藻类食品中的无机砷含量。方法用不同浓度的盐酸在不同时间和温度下提取海带和紫菜中的无机砷,并进行原子荧光检测。结果海藻类食品中的无机砷随着提取温度、时间和盐酸浓度的增加测定结果增大,温度的影响尤为显著。在40℃,6.0 M的盐酸提取18 h的条件下,海藻样品无机砷测定结果在合理范围,回收率94.9%～105.4%。结论在较低的温度或盐酸浓度提取条件下可避免使海藻样品中的大分子有机砷转化成有荧光信号的二甲基砷,能正确反映样品中无机砷的含量。
Objective To understand the content of inorganic arsenic in seaweed foods under different extraction conditions. Methods The inorganic arsenic in kelp and seaweed was extracted with different concentrations of hydrochloric acid at different time and temperature, and the atomic fluorescence was detected. Results The results showed that inorganic arsenic in seaweed foods increased with the increase of extraction temperature, time and concentration of hydrochloric acid. The effect of temperature was especially significant. Under the conditions of 40 ℃ and 6.0 M hydrochloric acid extraction for 18 h, the results of determination of inorganic arsenic in seaweed samples were in a reasonable range and the recoveries ranged from 94.9% to 105.4%. Conclusion Under the condition of low temperature or hydrochloric acid concentration extraction, the conversion of organic arsenic from seaweed sample to dimethyl arsenate with fluorescent signal can be avoided, which can correctly reflect the content of inorganic arsenic in the sample.