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DIVIŠ, P. REICHSTÄDTER, M. HABARTOVÁ, A. KŘIKALA, J.
Original Title
Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS
Type
abstract
Language
English
Original Abstract
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.
Keywords
mercury, DGT, fis, sauce
Authors
DIVIŠ, P.; REICHSTÄDTER, M.; HABARTOVÁ, A.; KŘIKALA, J.
Released
19. 11. 2018
ISBN
2471-4291
Periodical
Journal of Food Chemistry and Nanotechnology
Year of study
4
Number
State
United States of America
Pages from
S20
Pages to