VALIDATION OF AN ANALYTICAL METHOD FOR THE DETERMINATION OF INORGANIC AND ORGANIC ARSENIC IN FISH SAUCE BY HYDRIDE GENERATION ATOMIC ABSORPTION SPECTROSCOPY

The validation of an analytical method was carried out for the determination of arsenic components in fish sauce by HG-AAS. The total arsenic content (tAs) was analyzed after digesting the sample by dry and wet combined digestion method in a Teflon flask at 450 °C and then reducing As (V) to As (III) with a mixture of reducing agents KI/ascorbic acid. For inorganic arsenic content (iAs), the sample was hydrolyzed with HCl solution for 14 hours, converted As (V) to As (III), then reacted with hydrazine 1.5%. Extracted in CHCl3 and re-extracted in HNO3. The organic arsenic content (oAs) was calculated by the difference tAs and iAs. Determined the linear concentration range 2 - 30 μg/L and the standard curve was y = 0.0128x + 0.0007 with R² = 0.9996 at the concentration range 2 - 20 μg/L. LODs, LOQs for total and inorganic arsenic contents were found and all they were 0.015 mg/L and 0.05 mg/L, respectively. For total arsenic, the recovery efficiencies on the organic arsenic standard and inorganic arsenic standard all ranged from 81 to 109%;...