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The analytical method was developed for the speciation of 6 arsenic species [As(III), As(V), monomethylarsonic acid (MMA), dimethylarsinic acid (DMA), arsenobetaine (AsB), and arsenocholine (AsC)] in sea mustard (Undaria pinnatifida), dashima (Laminaria japonica), and laver (Porphyra tenera) of seaweed. After extraction under sonication with a solution of 50%(v/v) methanol in 1% HNO3 and subsequent...
A specific, sensitive procedure involving high-performance liquid chromatography (HPLC) coupled to tandem mass spectrometry (MS/MS) was developed and compared to other analytical methods for quantification of ethyl carbamate (EC) in Korean soy sauce products. HPLC with a fluorescence detector was not applicable for monitoring trace amounts of EC in soy sauce due to its low detection limit (20ppb)...
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