Determination of total inorganic arsenic in fish, shellfish and fish products

The authors describe two techniques for determining total inorganic arsenic in fish, shellfish, and fish products, and give tabulated results of experiments carried out to test these methods. The first method involves distillation of the inorganic arsenic from hydrochloric acid, the second involves chelation, extraction into a solvent, back-extraction into nitric acid and oxidation, and then, in both cases, hydride generation is followed by atomic absorption spectroscopy with atomization in a flame-heated silica tube to measure the arsenic concentration.