Development of an Analytical Method for Antimony Speciation in Vegetables by HPLC-Hydride Generation-Atomic Fluorescence Spectrometry

David Olivares, Manuel Bravo, Jorg Feldmann, Andrea Raab, Alexander Neaman, Waldo Quiroz

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8 Citations (Scopus)


A new method for antimony speciation in terrestrial edible vegetables (spinach, onions, and carrots) was developed using HPLC with hydride generation-atomic fluorescence spectrometry. Mechanical agitation and ultrasound were tested as extraction techniques. Different extraction reagents were evaluated and optimal conditions were determined using experimental design methodology, where EDTA (10 mmol/L, pH 2.5) was selected because this chelate solution produced the highest extraction yield and exhibited the best compatibility with the mobile phase. The results demonstrated that EDTA prevents oxidation of Sb(III) to Sb(V) and maintains the stability of antimony species during the entire analytical process. The LOD and precision (RSD values obtained) for Sb(V), Sb(III), and trimethyl Sb(V) were 0.08, 0.07, and 0.9 mu g/L and 5.0, 5.2, and 4.7%, respectively, for a 100 mu L sample volume. The application of this method to real samples allowed extraction of 50% of total antimony content from spinach, while antimony extracted from carrots and onion samples ranged between 50 and 60 and 54 and 70%, respectively. Only Sb(V) was detected in three roots (onion and spinach) that represented 60-70% of the total antimony in the extracts.

Original languageEnglish
Pages (from-to)1176-1182
Number of pages7
JournalJournal of Association of Analytical Communities International
Issue number4
Publication statusPublished - Jul 2012

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