Rapid and simultaneous detection of cadmium and mercury in foods based on solid sampling integrated electrothermal vaporization technique

This work presents an innovative solid sampling (SS) integrated electrothermal vaporization (ETV) approach for simultaneous determination of Cd and Hg based on differentiated elemental vaporization and transportation behavior characteristics. A miniature N2/H2 generator, only consuming electricity and H2O, was utilized to yield reducing atmosphere for Cd vaporization; MgO filler was modified to absorb matrix interferent and keep Hg and Cd transportation via 1st catalytic pyrolysis furnace (CPF); and a gearing was employed to move 2nd CPF to receive and trap (amalgamation) the vaporized Hg from ETV and then thermo-release them for simultaneous detection. Under optimized conditions, the limits of detection of Cd and Hg reached 0.02-0.04 ng/g using 0.4 g sample size. The linearities (R2) exceeded 0.998 and recoveries were 85.0-111.9%, indicating favorable analysis precision and accuracy within ∼3 min without sample digestion process. The proposed HgCd analyzer is suitable for rapid monitoring food with simplicity, green and safety.

A systematic review and meta-analysis of validated analytical techniques for the determination of total selenium in foods and beverages

The intricate balance between the beneficial and harmful effects of selenium (Se) intake means that its quantification in food needs to be done correctly. Therefore, in this review, we systematized 105 articles to identify the most studied methodologies, analytical techniques, and food matrices. Among the analytical techniques employed, inductively coupled plasma mass spectrometry (ICP-MS) (n = 29) emerged as the most commonly used method. The most prevalent hydrolysis methodology to digest Se in food matrices involved the use of nitric acid combined with ultrasound, which improved both the yield and digestion time. Optimal recovery values were achieved when total Se quantification accounted for the sum of Se(IV) and Se(VI) (94.4-99.4%) and for SeCys (88-96.5%). These findings are relevant for advancing methodological approaches, and their results emphasize the importance of developing alternative, faster, and lower-cost protocols for Se quantification in foods and beverages.