Publication detail

Determination of mercury in fish sauces using diffusive gradients in thin films technique

DIVIŠ, P. REICHSTÄDTER, M. LEERMAKERS, M. GAO, Y. HABARTOVÁ, A.

Original Title

Determination of mercury in fish sauces using diffusive gradients in thin films technique

English Title

Determination of mercury in fish sauces using diffusive gradients in thin films technique

Type

abstract

Language

en

Original Abstract

Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.

English abstract

Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.

Keywords

mercury, fish sauce, DGT, TD-AAS

Released

20.09.2019

Pages from

2.2.10

Pages to

2.2.10

Pages count

1

BibTex


@misc{BUT158930,
  author="Pavel {Diviš} and Marek {Reichstädter} and Martine {Leermakers} and Yue {Gao} and Aneta {Habartová}",
  title="Determination of mercury in fish sauces using diffusive gradients in thin films technique",
  annote="Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose
production and consumption is constantly growing. Because fish of wild origin are often used to
make fish sauces, it is important to control quality and safety of this products in terms of the
contents of contaminants. In this work method for determination of total dissolved mercury in
fish sauces, based on application of diffusive gradients in thin films technique (DGT) with
sorption gel containing Purolite S924 resin, was validated.",
  booktitle="2nd Food Chemistry Conference, Seville 17-19.9. : Book of abstracts",
  chapter="158930",
  howpublished="online",
  year="2019",
  month="september",
  pages="2.2.10--2.2.10",
  type="abstract"
}