Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion

被引：47
作者：
Augelli, M. A.
Munoz, R. A. A.
Richter, E. M.
Cantagallo, M. I.
Angnes, L.
机构：
[1] Univ Sao Paulo, Inst Quim, BR-05508900 Sao Paulo, Brazil
[2] Univ Estadual Paulista, UNESP, Sao Paulo, Brazil
[3] Univ Fed Uberlandia, BR-38400902 Uberlandia, MG, Brazil
[4] IPEN CNEN SP, BR-05508000 Sao Paulo, Brazil
来源：
FOOD CHEMISTRY | 2007年 / 101卷 / 02期
关键词：
mercury; fish; shrimp; microwave digestion; chronopotentiometric stripping analysis; gold electrodes;
D O I：
10.1016/j.foodchem.2006.02.017
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A method for the total mercury determination in fish and shrimps employing chronopotentiometric stripping analysis on gold film electrodes is described. Fish and shrimp tissues were digested using a microwave oven equipped with closed vessels. We developed a microwave heating program which decomposed all the samples employing diluted nitric acid and hydrogen peroxide. The proposed method was validated by analyzing a certified reference material and then applied for different fish species from fresh water and seawater acquired in local markets of Sao Paulo city, Brazil. The Brazilian legislation establishes 0.5 and 1 mg per kilogram of fish as upper limit of mercury for omnivorous and predator species, respectively. Except for blue shark tissues, the mercury content was situated below 0.5 mu g g(-1) for all the analyzed samples. The detection limit of the proposed method was calculated as 5 ng g(-1) of sample utilizing 5 minutes of electrodeposition (+300 mV vs. Ag/AgCl) on the gold electrode. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：579 / 584
页数：6
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