Publication detail

Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS

DIVIŠ, P. REICHSTÄDTER, M. HABARTOVÁ, A. KŘIKALA, J.

Original Title

Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS

English Title

Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS

Type

abstract

Language

en

Original Abstract

In this work the possibility to use the DGT technique for determination of mercury in fish sauces was studied. The preparation of a new sorption gel has been tested. After optimization of sorption gel preparation, this new gel was inserted into the plastic DGT sampling unit together with agarose diffusive gel and cellulose filter membrane and correct function of DGT technique was tested in model solution containing mercury and NaCl. Mass of mercury accumulated in sorption gel and mercury concentration in model solution was analyzed by TD-AAS. After validation of DGT technique this technique was used for determination of mercury in fish sauces.

English abstract

In this work the possibility to use the DGT technique for determination of mercury in fish sauces was studied. The preparation of a new sorption gel has been tested. After optimization of sorption gel preparation, this new gel was inserted into the plastic DGT sampling unit together with agarose diffusive gel and cellulose filter membrane and correct function of DGT technique was tested in model solution containing mercury and NaCl. Mass of mercury accumulated in sorption gel and mercury concentration in model solution was analyzed by TD-AAS. After validation of DGT technique this technique was used for determination of mercury in fish sauces.

Keywords

mercury, DGT, fis, sauce

Released

19.11.2018

Pages from

S20

Pages to

S20

BibTex


@misc{BUT151317,
  author="Pavel {Diviš} and Marek {Reichstädter} and Aneta {Habartová} and Jakub {Křikala}",
  title="Determination of Mercury in Fish Sauces using DGT Technique and TD-AAS",
  annote="In this work the possibility to use the DGT technique  for determination of mercury in fish sauces was studied. The preparation of a new sorption gel has been tested. After optimization of sorption gel preparation, this new gel was inserted into the plastic DGT sampling unit together with agarose diffusive gel and cellulose filter membrane and correct function of DGT technique was tested in model solution containing mercury and NaCl. Mass of mercury accumulated in sorption gel and mercury concentration in model solution was analyzed by TD-AAS. After validation of DGT technique this technique was used for determination of mercury in fish sauces.",
  booktitle="Proceedings of the Fourth International Conference on Food Chemistry & Technology (FCT-2018)",
  chapter="151317",
  doi="0.17756/jfcn.2018-suppl1",
  howpublished="online",
  number="4",
  year="2018",
  month="november",
  pages="S20--S20",
  type="abstract"
}