Determination of Mercury Species in Foodstuffs using LC-ICP-MS: the Applicability and Limitations of the Method
Koplík, R., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition | Klimesova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition | Malisova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Analytical Chemistry | Mestek, O., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Analytical Chemistry
Reversed-phase liquid chromatography hyphenated with inductively coupled plasma mass spectrometry (LC-ICP-MS) was used for mercury speciation analysis in food samples. A short chromatographic column and a mobile phase containing 0.02 mol/l CH3COONH4 + 0.2% (v/v) 2-mercaptoethanol (2-ME) + 1% (v/v) CH3OH were applied. A repeated extraction of samples with hydrochloric acid/2-ME solution (1 mol/l HCl + 0.2% (v/v) 2-ME) was applied as the isolation step. The results were satisfactory for most food matrices (fish, shellfish, plant materials). Conversely, to analyse high-protein animal matrices, which contain mostly the inorganic form of mercury, a procedure including partial hydrolysis using hydrochloric acid should be used. For methylmercury and inorganic divalent mercury, the LOQ values of 0.3 and 2 ng/g, respectively, can be achieved if precautionary measures against contamination are fulfilled. The method was applied for the determination of methylmercury and inorganic divalent mercury in fish, vegetables, herbs and cereal products.
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