Detail publikace

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

Originální název

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

Anglický název

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

Jazyk

en

Originální abstrakt

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.

Anglický abstrakt

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.

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"
}