Determination of Arsenic in Beverages and Foods by Hydride Generation Atomic Absorption Spectroscopy

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Abstract
The determination of the arsenic content of foods and beverages by a technique involving a magnesium nitrate aided dry ashing step followed by an arsine generation atomic absorption finish is described. Recoveries of various arsenic species added prior to ashing was excellent. Total arsenic concentrations found in samples of beverages ranged from less than 10 to 265 ppb and in foods from 20 to 9290 ppb. The sensitivity of the technique is approximately ten-fold better than obtainable with commercially available hydride generation atomic absorption units.