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

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

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.

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.

mercury, fish sauce, DGT, TD-AAS

mercury, fish sauce, DGT, TD-AAS

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

2020

20.09.2019

2nd Food Chemistry Conference, Seville 17-19.9. : Book of abstracts

2.2.10

2.2.10

1