Determination of five arsenic species in oyster sauce condiments by high performance liquid chromatography inductively coupled plasma mass spectroscopy
Objective High-performance liquid chromatography inductively coupled plasma mass spectrometry(HPLC-ICP/MS) was used to analyze five arsenic species in oyster sauce seasonings, including arsenobetaine(AsB), arsenite As(Ⅲ), dimethyl arsenic(DMA), monomethyl arsenic(MMA) and arsenate As(V). Methods Oys...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The Editorial Office of Chinese Journal of Food Hygiene
2021-03-01
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| Series: | Zhongguo shipin weisheng zazhi |
| Subjects: | |
| Online Access: | http://www.zgspws.com/zgspwszz/article/abstract/20210205 |