Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

Diviš, Pavel; Reichstädter, Marek; Gao, Yue; Leermakers, Martine; Křikala, Jakub

doi:10.3390/foods9121858

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Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique

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Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic

Analytical, Environmental and Geo-Chemistry, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium

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Foods 2020, 9(12), 1858; https://doi.org/10.3390/foods9121858

Received: 2 November 2020 / Revised: 7 December 2020 / Accepted: 10 December 2020 / Published: 12 December 2020

(This article belongs to the Special Issue Determination and Assessment of Macro, Trace Elements and Toxic Heavy Metal Content in Foods)

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Abstract

The analysis of mercury in food presents a challenge for analytical chemists. Sample pre-treatment and the preconcentration of mercury prior to measurement are required, even when highly sensitive analytical methods are used. In this work, the Diffusive Gradients in Thin Films technique (DGT), combined with thermal decomposition gold amalgamation atomic absorption spectrometry (TDA-AAS), was investigated for the determination of the total dissolved mercury in fish sauces. Moreover, a new type of binding gel with Purolite S924 resin was used in DGT. Linearity assays for DGT provided determination coefficients around 0.995. Repeatability tests showed a relative standard deviation of less than 10%. pH values in the range of 3–6, as well as NaCl concentrations up to 50 g·L⁻¹, did not affect the performance of DGT. The effective diffusion coefficient of mercury in five-fold diluted fish sauce was determined to be (3.42 ± 0.23)·10⁻⁶ cm²·s⁻¹. Based on the 24 h deployment time of DGT, the limit of detection (LOD) for the investigated method was 0.071 µg·L⁻¹. The proposed method, which combines DGT and TDA-AAS, allows for the analysis of fish sauces with mercury concentrations below the LOD of TDA-AAS, and significantly reduces the wear and corrosion of the TDA-AAS components. View Full-Text

Keywords: mercury; extraction; preconcentration; fish sauce; diffusive gradients in thin films; atomic absorption spectroscopy

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Diviš, P.; Reichstädter, M.; Gao, Y.; Leermakers, M.; Křikala, J. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods 2020, 9, 1858. https://doi.org/10.3390/foods9121858

AMA Style

Diviš P, Reichstädter M, Gao Y, Leermakers M, Křikala J. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods. 2020; 9(12):1858. https://doi.org/10.3390/foods9121858

Chicago/Turabian Style

Diviš, Pavel, Marek Reichstädter, Yue Gao, Martine Leermakers, and Jakub Křikala. 2020. "Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique" Foods 9, no. 12: 1858. https://doi.org/10.3390/foods9121858

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