Inorganic arsenic speciation analysis in food using HPLC/ICP-MS: Method development and validation.

This study focuses on inorganic arsenic speciation analysis in food using hplc/icp-ms: method development and validation.. The research employs high-performance liquid chromatography (HPLC) techniques to address analytical challenges in the food safety field. Arsenic (As) compounds can be classified as organic or inorganic, with inorganic arsenic (iAs) having significantly higher toxicity than organic As. As may accumulate in food materials that have been exposed to As-contaminated environments. Thus, the "Sanitation Standard for Contaminants and Toxins in Foods" published by the Ministry of Health... Research Background and Significance Inorganic arsenic (iAs) is a highly toxic form of arsenic that poses significant health risks when present in food. Unlike organic arsenic compounds, which generally exhibit lower toxicity, inorganic arsenic is classified as a carcinogen and is associated with various adverse health effects including skin lesions, cardiovascular diseases, and cancers. Consequently, monitoring and controlling iAs levels in food products is a critical component of food safety regulations worldwide. The Ministry of Health's "Sanitation Standard for Contaminants and Toxins in Foods" reflects the importance of stringent regulatory limits on iAs content to protect consumer health. However, accurate quantification and speciation of arsenic in complex food matrices remain analytically challenging due to the coexistence of multiple arsenic species and the low concentrations typically encountered. This study by Lai et al. addresses these challenges by developing and validating a robust HPLC/ICP-MS method for inorganic arsenic speciation analysis in food, providing a reliable tool for regulatory compliance and risk assessment. Experimental Design and Methodology T