Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS

abstract

English

In this work the possibility to use the DGT technique for determination of mercury in fish sauces was studied. The preparation of a new sorption gel has been tested. After optimization of sorption gel preparation, this new gel was inserted into the plastic DGT sampling unit together with agarose diffusive gel and cellulose filter membrane and correct function of DGT technique was tested in model solution containing mercury and NaCl. Mass of mercury accumulated in sorption gel and mercury concentration in model solution was analyzed by TD-AAS. After validation of DGT technique this technique was used for determination of mercury in fish sauces.

mercury, DGT, fis, sauce

DIVIŠ, P.; REICHSTÄDTER, M.; HABARTOVÁ, A.; KŘIKALA, J.

19. 11. 2018

2471-4291

Journal of Food Chemistry and Nanotechnology

4

4

United States of America

S20

S20