Speciation of arsenic in marine food (Anemonia sulcata) by liquid chromatography coupled to inductively coupled plasma mass spectrometry and organic mass spectrometry

► Focused microwave extraction combined with HPLC-ICP-MS/MS is a powerful approach for arsenic speciation in seafood. ► Glyceryl phosphorylarsenocholine has been reported for the first time in a natural sample. ► Dimethylarsinothioic acid (DMAS) has been reported for the first time in seafood. ► After cooking, 64% of the total arsenic is lost. The dominant species are: DMA > AB > DMAS > AsC > AsV > TETRA > GPAsC > MA > TMAO.