Determination of total mercury in seafoods with the Mercury Analyzer
1994
Evmorfopoulos, G. (Veterinary Service of Greek Police, Athens (Greece)) | Alexandropoulos, Th. (Institute of Food Hygiene, Athens (Greece)) | Bratakos, M. (Institute of Technological Education, Athens (Greece)) | Dillon, M. | Barlow, P.
An open digestion technique, employing two acids (i.e. HNO3 and H2SO4) and two oxidants (i.e. KMnO4 and K2S2O8), is described for seafood digestion prior to total mercury determination by a cold-vapour atomic absorption spectrophotometric technique. The method is suitable for use with a Perkin-Elmer Mercury Analysis System (M.A.S.) and a Perkin-Elmer Mercury Analyzer 50A (M.A.), two commonly encountered pieces of equipment in food laboratories. Results for fish samples determined with both units showed excellent agreement and precision (RSD=3.23-4.25). Also, good recoveries were obtained from mussel samples spiked with various quantities of inorganic mercury [Hg(NO3)2]. For the optimum part of the calibration curve of the M.A.S. (0.1-0.7 mg/ml Hg), the percentage recovery (%R) fluctuated between 98.26 and 101.98. Sensitivity of 0.011 mg of mercury can be obtained.
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