CRITICAL-REVIEW OF THE ATOMIC SPECTROMETRIC ANALYSIS OF ARSENIC IN FOODS

The literature on the determination of arsenic in foods by atomic spec troscopy involving hydride generation, platform furnace Zeeman and ind uctively coupled plasma has been critically reviewed. Hydride generati on has been largely displaced as a powerful tool by platform furnace Z eeman, using the STPF (stabilized temperature platform furnace) concep t for the control of interferences. Inductively coupled plasma with co nventional pneumatic nebulization has been little used. An alternative is to employ hydride generation-ICP with extraction of the arsenic in an organic phase. This technique permits proper control of interferen ces together with an increase in sensitivity. Depending on the content s present in the foodstuff and the technique available, the sample can be solubilized by either wet or dry digestion.