MERCURY CONTENT OF SQUID LOLIGO-OPALESCENS

被引：46

作者：

FALANDYSZ, J

机构：

[1] Veterinary Hygiene Research Station, PL 80-125 Gdańsk

来源：

FOOD CHEMISTRY | 1990年 / 38卷 / 03期

关键词：

D O I：

10.1016/0308-8146(90)90191-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The mercury level has been determined in the edible and inedible tissues and in the whole raw and tinned Loligo opalescens squid. The method of measurement was cold-vapour atomic absorption spectrometry. The mercury levels were generally low, e.g. from 6·8 ± 3·5 to 18 ± 5 (3·0 to 28) μg kg-1 wet-weight for the edible and inedible parts of raw and tinned squid, and from 11 ± 3 to 14 ± 4 (6·3 to 23) for the whole squid. The level of mercury in tissues and carcasses examined was independent of the body weight of squid (p > 0·05). The results are compared with the levels found for different species of squid from various locations. © 1990.

引用

页码：171 / 177

页数：7

共 18 条

[1]

BLADY W, 1986, B MOR I RYB, V19, P36

[2] CHEMICAL FORM AND DISTRIBUTION OF MERCURY AND SELENIUM IN EDIBLE SEAFOOD [J].