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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dc.contributor.authorDiviš, Pavelcs
dc.contributor.authorReichstädter, Marekcs
dc.contributor.authorGao, Yuecs
dc.contributor.authorLeermakers, Martinecs
dc.contributor.authorKřikala, Jakubcs
dc.coverage.issue12cs
dc.coverage.volume9cs
dc.date.issued2020-12-12cs
dc.description.abstractThe 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) cm(2).s(-1). Based on the 24 h deployment time of DGT, the limit of detection (LOD) for the investigated method was 0.071 mu g.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.en
dc.formattextcs
dc.format.extent1-12cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationFoods. 2020, vol. 9, issue 12, p. 1-12.en
dc.identifier.doi10.3390/foods9121858cs
dc.identifier.issn2304-8158cs
dc.identifier.orcid0000-0001-6809-0506cs
dc.identifier.orcid0000-0001-7385-5980cs
dc.identifier.orcid0000-0002-4776-9517cs
dc.identifier.other167736cs
dc.identifier.researcheridA-6972-2016cs
dc.identifier.scopus12038939300cs
dc.identifier.urihttp://hdl.handle.net/11012/195934
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofFoodscs
dc.relation.urihttps://www.mdpi.com/2304-8158/9/12/1858cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2304-8158/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectmercuryen
dc.subjectextractionen
dc.subjectpreconcentrationen
dc.subjectfish sauceen
dc.subjectdiffusive gradients in thin filmsen
dc.subjectatomic absorption spectroscopyen
dc.titleDetermination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Techniqueen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-167736en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:37:56en
sync.item.modts2025.01.17 18:38:29en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Centrum materiálového výzkumucs
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