Detail publikace

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

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

Originální název

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

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

mercury, DGT, fis, sauce

Autoři

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

Vydáno

19. 11. 2018

ISSN

2471-4291

Periodikum

Journal of Food Chemistry and Nanotechnology

Ročník

4

Číslo

4

Stát

Spojené státy americké

Strany od

S20

Strany do

S20