A new method for preconcentration and determination of mercury in fish, shellfish and saliva by cold vapour atomic absorption spectrometry

作者：Lemos Valfredo Azevedo^*; dos Santos Liz Oliveira

来源：Food Chemistry, 2014, 149: 203-207.

DOI：10.1016/j.foodchem.2013.10.109

• Mercury
• Cold vapour
• Preconcentration
• Functionalised resin
• Seafood
• Saliva

The development of a method using solid phase extraction for preconcentration and determination of mercury by cold vapour atomic absorption spectrometry is described. Hg (II) ions are sorbed on a mini-column packed with Amberlite XAD-4 sorbent functionalised with 2-(2'-benzothiazolylazo)-p-cresol (BTAC). Then, a reducing solution was used for desorption and the transport of the analyte for subsequent detection. The assay presented a limit of detection of 0.011 mu g L-1 (0.011 mu g g(-1), for solid samples), a limit of quantification of 0.038 mu g L-1 (0.038 mu g g(-1), for solid samples), a precision of 0.50% (1.000 mu g L-1 Hg solution) and an enrichment factor of 46. The proposed method was applied to the determination of mercury in human saliva (0.055-0.200 mu g L-1). The following seafood collected in Todos os Santos Bay, Brazil was also analysed: bass (0.169-0.195 mu g g(-1)), mullet (0.043-0.361 mu g g(-1)), shrimp (0.075-0.374 mu g g(-1)) and mussel (0.206-0.397 mu g g(-1)).

• 出版日期2014-4-15