Speciation Analysis of Arsenic in Seafood with Capillary Electrophoresis-UV Detection

A capillary zone electrophoresis-ultraviolet detection (CZE-UV) method for the analysis of five arsenic compounds, namely As(III), dimethylarsinic acid (DMA), p-aminophenyl arsenic acid (p-As), monomethylarsonic acid (MMA), and As(V), in sea foods was described. The optimum conditions of CE determination including detection wavelength, chemical component of buffer solution, pH value, buffer concentration, separation voltages, and injection times were studied in detail. The results indicated that the five species of arsenic were base line separated within 11 min under the optimum conditions. The relative standard deviation (RSD) of migration times was 0.50%–1.51%, and the RSD of peak areas was 1.65%–3.36%, and the detection limits were in the range of 0.004–0.30 mg l−1. The method was successfully used to determine different species of arsenic in dried shrimps with the recoveries of 93%–106%.