Detail publikace

Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

DIVIŠ, P. REICHSTÄDTER, M. GAO, Y. LEERMAKERS, M. KŘIKALA, J.

Originální název

Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

The analysis of mercury in food presents a challenge for analytical chemists. Sample pre-treatment and the preconcentration of mercury prior to measurement are required, even when highly sensitive analytical methods are used. In this work, the Diffusive Gradients in Thin Films technique (DGT), combined with thermal decomposition gold amalgamation atomic absorption spectrometry (TDA-AAS), was investigated for the determination of the total dissolved mercury in fish sauces. Moreover, a new type of binding gel with Purolite S924 resin was used in DGT. Linearity assays for DGT provided determination coefficients around 0.995. Repeatability tests showed a relative standard deviation of less than 10%. pH values in the range of 3-6, as well as NaCl concentrations up to 50 g.L-1, did not affect the performance of DGT. The effective diffusion coefficient of mercury in five-fold diluted fish sauce was determined to be (3.42 +/- 0.23).10(-6) cm(2).s(-1). Based on the 24 h deployment time of DGT, the limit of detection (LOD) for the investigated method was 0.071 mu g.L-1. The proposed method, which combines DGT and TDA-AAS, allows for the analysis of fish sauces with mercury concentrations below the LOD of TDA-AAS, and significantly reduces the wear and corrosion of the TDA-AAS components.

Klíčová slova

mercury; extraction; preconcentration; fish sauce; diffusive gradients in thin films; atomic absorption spectroscopy

Autoři

DIVIŠ, P.; REICHSTÄDTER, M.; GAO, Y.; LEERMAKERS, M.; KŘIKALA, J.

Vydáno

12. 12. 2020

Nakladatel

MDPI

Místo

BASEL

ISSN

2304-8158

Periodikum

Foods

Ročník

9

Číslo

12

Stát

Švýcarská konfederace

Strany od

1

Strany do

12

Strany počet

12

URL

https://www.mdpi.com/2304-8158/9/12/1858

Plný text v Digitální knihovně

http://hdl.handle.net/11012/195934

BibTex

@article{BUT167736,
  author="Pavel {Diviš} and Marek {Reichstädter} and Yue {Gao} and Martine {Leermakers} and Jakub {Křikala}",
  title="Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique",
  journal="Foods",
  year="2020",
  volume="9",
  number="12",
  pages="1--12",
  doi="10.3390/foods9121858",
  issn="2304-8158",
  url="https://www.mdpi.com/2304-8158/9/12/1858"
}