Determination of Mercury in Seafood by Flow Injection–Cold Vapor Atomic Absorption Spectrometry after Microwave Digestion: NMKL Interlaboratory Study

Abstract Ten laboratories participated in an interlaboratory method-performance (collaborative) study of a method for the determination of mercury in foods of marine origin by flow injection–cold vapor atomic absorption spectrometry after wet digestion using a microwave oven technique. The study was preceded by a training round of samples of known identity. The method was tested on a total of 7 seafood products: blue mussel (Mytilus edulis), cod muscle (Gadus morhua), crab (Cancer pagurus), scampi (Nephrops norwegicus), black scabbard fish (Aphnopus carbo), longnose velvet dogfish (Centroscymus crepidater), and Portuguese dogfish (Cenbroscymus coelolepis) with mercury concentrations of 0.14, 0.24, 0.35, 0.59, 1.42, 4.2, and 13.2 μg/g, respectively. The materials were presented to the participants in the study as blind duplicates, and the participants were asked to perform single determinations on each sample. Repeatability relative standard deviations (RSDr) for mercury ranged from 2.4 to 14.0%. Reproducibility relative standard deviations (RSDR) ranged from 7.7 to 16.6%. HORRAT values for all samples were <1.0.

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Rapid Food Decomposition by H2O2–H2SO4 for Determination of Total Mercury by Flow Injection Cold Vapor Atomic Absorption Spectrometry

Journal of AOAC International ◽

10.1093/jaoac/85.1.149 ◽

2002 ◽

Vol 85 (1) ◽

pp. 149-152 ◽

Cited By ~ 2

Author(s):

Odair Zenebon ◽

Alice M Sakuma ◽

Sergio Dovidauskas ◽

Isaura A Okada ◽

Franca D De Maio ◽

...

Keyword(s):

Atomic Absorption Spectrometry ◽

Atomic Absorption ◽

Flow Injection ◽

Marine Algae ◽

Total Mercury ◽

Absorption Spectrometry ◽

Cold Vapor ◽

Cold Vapor Atomic Absorption ◽

Limit Of Quantitation

Abstract A mixture of 50% H2O2–H2SO4 (3 + 1, v/v) was used for decomposition of food in open vessels at 80°C. The treatment allowed rapid total mercury determination by flow injection cold vapor atomic absorption spectrometry. Cabbage, potatoes, peanuts paste, hazelnuts paste, oats, tomatoes and their derivatives, oysters, shrimps, prawns, shellfish, marine algae, and many kinds of fish were analyzed by the proposed methodology with a limit of quantitation of 0.86 ± 0.08 μg/L mercury in the final solution. Reference materials tested also gave excellent recovery.

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Determination of Arsenic in Seafood by Electrothermal Atomic Absorption Spectrometry after Microwave Digestion: NMKL Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/83.6.1423 ◽

2000 ◽

Vol 83 (6) ◽

pp. 1423-1428 ◽

Cited By ~ 27

Author(s):

Kaare Julshamn ◽

Arngriimur Thorlacius ◽

Per Lea ◽

Kjetil Barland ◽

Kari Eidem ◽

...

Keyword(s):

Atomic Absorption Spectrometry ◽

Atomic Absorption ◽

Blue Mussel ◽

Collaborative Study ◽

Electrothermal Atomic Absorption Spectrometry ◽

Absorption Spectrometry ◽

Method Performance ◽

Relative Standard ◽

Standard Deviations

Abstract Eight laboratories participated in an interlaboratory method performance (collaborative) study of a method for the determination of arsenic in foodstuffs of marine origin by electrothermal atomic absorption spectrometry after wet digestion using a microwave oven technique. The study was preceded by a practice round of familiarization samples. The method was tested on 8 materials (cod roe, krill, blue mussel, saithe, scampi, cod fillet, shrimp, and cod extract) ranging in As content from 2 to 75 mg/kg. The materials were sent to participants in the study as blind duplicates, and the participants were asked to perform single determinations on each sample. Repeatability relative standard deviations (RSDr) for As ranged from 6.8 to 17.4%. Reproducibility relative standard deviations (RSDR) ranged from 7.6 to 24%. The highest RSDR value was found for the sample with the highest concentration of As.

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Determination of Sodium in Foods by Flame Atomic Absorption Spectrometry after Microwave Digestion: NMKL Interlaboratory Study

Journal of AOAC International ◽

10.1093/jaoac/88.4.1212 ◽

2005 ◽

Vol 88 (4) ◽

pp. 1212-1216 ◽

Cited By ~ 9

Author(s):

Kaare Julshamn ◽

Per Lea ◽

Hilde Skaar Norli ◽

S Floren ◽

T Furnes ◽

...

Keyword(s):

Atomic Absorption Spectrometry ◽

Atomic Absorption ◽

Flame Atomic Absorption Spectrometry ◽

Collaborative Study ◽

Absorption Spectrometry ◽

Method Performance ◽

Flame Atomic Absorption ◽

Relative Standard ◽

Standard Deviations

Abstract Nine laboratories participated in an interlaboratory method performance (collaborative) study of a method for the determination of sodium in foods by flame atomic absorption spectrometry after wet digestion, using a microwave oven technique. Before the study, the laboratories were able to practice on samples with defined sodium levels (pretrial test). The method was tested on a total of 6 foods (broccoli, carrot, bread, saithe fillet, pork, and cheese) with sodium concentrations of 1480–8260 mg/kg. The materials were presented to the participants in the study as blind duplicates, and the participants were asked to perform single determinations for each sample. The repeatability relative standard deviations (RSDr) for sodium ranged from 1.9 to 6.5%. The reproducibility relative standard deviations (RSDR) ranged from 4.2 to 6.9%. The HorRat values ranged from 0.9 to 1.6.

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