Digestion of Fish Samples for Mercury Determination by Flameless Atomic Absorption Spectrophotometry

1976 ◽  
Vol 59 (3) ◽  
pp. 655-657 ◽  
Author(s):  
Isobel D Pearce ◽  
Robert R Brooks ◽  
Roger D Reeves
Keyword(s):  
Atomic Absorption ◽  
Atomic Absorption Spectrophotometry ◽  
Mercury Determination ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Fish Samples

Abstract Methods of digestion of fish samples for mercury determination by flameless atomic absorption spectrophotometry have been investigated. Digestion in Teflon bombs, Kjeldahl flasks, or borosilicate test tubes gives comparable precisions and mercury recoveries. Because of their cost and effect in limiting productivity, Teflon bombs were considered unnecessary for analysis of fish samples. Experiments with cooked and uncooked fish samples have confirmed that no appreciable loss of mercury occurs during baking 30 min at 170°C.

Mercury Determination in Fish Samples by Wet Digestion and Flameless Atomic Absorption Spectrophotometry

1970 ◽  
Vol 27 (4) ◽  
pp. 805-811 ◽  
Author(s):  
J. F. Uthe ◽  
F. A. J. Armstrong ◽  
M. P. Stainton
Keyword(s):  
Atomic Absorption ◽  
Sulphuric Acid ◽  
Rapid Method ◽  
Atomic Absorption Spectrophotometry ◽  
Good Precision ◽  
Mercury Determination ◽  
Absorption Spectrophotometry ◽  
Wet Digestion ◽  
Fish Samples ◽  
Ppm Level

A simple, rapid method is given for determination in fish of mercury at concentrations measured in parts per million (ppm). Samples are digested at 50–60 C with sulphuric acid and oxidised with permanganate. Mercury in the digest is determined by atomic absorption spectrophotometry. Recovery of mercury added to samples was complete, with good precision. Standard deviations from triplicate analyses were ±0.039 at the 0.1 ppm level and ±0.051 at the 0.5 ppm level. In a day, three workers analysed 15–20 samples in triplicate.

Flameless Atomic Absorption Spectrophotometry of Selenium in Fish and Food Products

1977 ◽  
Vol 60 (5) ◽  
pp. 1010-1014 ◽  
Author(s):  
Gerald T C Shum ◽  
Harry C Freeman ◽  
John F Uthe
Keyword(s):  
Detection Limit ◽  
Reference Material ◽  
Atomic Absorption ◽  
Graphite Furnace ◽  
Milk Powder ◽  
Atomic Absorption Spectrophotometry ◽  
Fish Tissues ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Fish Samples

Abstract A method is described for determining selenium in fish tissues, meat, cereals, milk powder, and other materials by flameless atomic absorption spectrophotometry. Samples are solubilized in HNO3 and atomized in a graphite furnace in the presence of nickel nitrate. Recoveries of 0.500 and 1.000 μg selenium added to several fish samples averaged 99.0 and 98.3%, respectively, with standard deviations of 5.3 and 4.0. Results agreed with those obtained for samples previously analyzed by fluorometry, and with results for NBS Standard Reference Material. The detection limit was 3 ng/ml solution and 50 ng/g sample.

Rapid Digestion and Flameless Atomic Absorption Spectroscopy of Mercury in Fish

1976 ◽  
Vol 59 (5) ◽  
pp. 1183-1185
Author(s):  
Leon J Dusci ◽  
Laurence P Hackett
Keyword(s):  
Atomic Absorption ◽  
Total Mercury ◽  
Inorganic Mercury ◽  
Atomic Absorption Spectrophotometry ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Flameless Atomic Absorption Spectroscopy ◽  
Fish Samples ◽  
Mercury In Fish

Abstract A rapid method is described for the determination of total mercury in fish samples. The sample is digested with nitric acid-sulfuric acid-potassium permanganate, and then reduced and aerated for measurement by flameless atomic absorption spectrophotometry. The average recoveries of organic and inorganic mercury added to fish were 93 and 95%, respectively. The uniformity of mercury levels in shark tissue has also been investigated.

Determination of Mercury in Food Products and Biological Fluids by Aeration and Flameless Atomic Absorption Spectrophotometry

1971 ◽  
Vol 54 (1) ◽  
pp. 206-210 ◽  
Author(s):  
Virginia A Thorpe
Keyword(s):  
Atomic Absorption ◽  
Biological Fluids ◽  
Food Products ◽  
Atomic Absorption Spectrophotometry ◽  
Good Precision ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Wet Digestion ◽  
Mercury In Fish

Abstract This paper describes a simple, rapid modification of a method developed at the Fisheries Research Board of Canada for determining mercury in fish and other food products. Wet digestion and flameless techniques of atomic absorption spectrophotometry are used. Replicate analyses on different days showed good precision and samples spiked with known amounts of mercury showed adequate recovery.

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