Determination of Protein-Based Arsenic in Shrimp Tissues by Hydride Generation-Atomic Fluorescence Spectrometer

A method combining protein extraction with hydride generation-atomic fluorescence spectrometer was developed to analyze protein-based arsenic (PBA) present in popular shrimp of China. The traditional method of alkali extraction-isoelectric precipitation was used for protein extraction, and microwave was applied for sample digestion. It was found that PBA concentrations in the extracted proteins were 0.626, 4.01, and 5.91 μg/g for meat, shell, and visceral samples, respectively. PBA recoveries of between 89.72 and 102.3 % were obtained by using the extracted proteins from meat as “standard proteins.” The results of sample and time variability tests showed that PBA concentrations in shrimp samples were very stable. The obtained total arsenic concentration in meat was only 0.123 μg/g and indicated humans’ low daily intake of arsenic from this kind of Chinese shrimp.