| Literature DB >> 23871002 |
Paula M Moraes1, Felipe A Santos, Bruna Cavecci, Cilene C F Padilha, José C S Vieira, Paulo S Roldan, Pedro de M Padilha.
Abstract
In the present study, a simple, rapid and sensitive method was developed for the determination of mercury concentrations in the muscle tissue of fish from the Brazilian Amazon using graphite furnace atomic absorption spectrometry (GFAAS) following acid mineralization of the samples in an ultrasonic cold water bath. Using copper nitrate as a chemical modifier in solution and sodium tungstate as permanent modifier, we were able to attain thermal stabilization of the mercury up to the atomisation temperature of 1600 °C in the GFAAS assay. The calculated limits of detection (LOD) and quantification (LOQ) were 0.014 and 0.047 mg kg(-1), respectively.Entities:
Keywords: Amazon fish; Chemical modifier; GFAAS; Mercury in fish; Permanent modifier
Mesh：
Substances：
Year: 2013 PMID： 23871002 DOI： 10.1016/j.foodchem.2013.05.008
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514