摘要
目的:建立了气相色谱法测定海产食品中甲基汞的方法。方法:样品以氯化钠盐析,盐酸浸提苯萃取的方法,分离样品中的甲基汞。以海产品为基质进行加标回收实验,加标水平为0.15μg/g。结果:本方法相对标准偏差8.0%,检出限为0.01μg/ml,回收率在75.7%～82.4%之间。结论:本方法测定具有操作简便快速,灵敏度高等优点,适用于日常海产食品中甲基汞的测定。
Objective：To establish a gas chromatography method for determination of methylmercury in seafood. Methods： Methylmercury in sample was separated through salting out by sodium chloride, lixiviated by hydrochloric acid and extracted by benzene. We made add standard recovery experimentation by use seafood as ground substance, and add standard level was 0. 15 μg/g. Results：In this method, relative standard deviation was 8. 0% , detection limit 0. 01 μg/ml, the average recoveries between 75. 7% and 82. 4%. Conclusion：This method is simple, rapid and sensitive. It is suitable for daily determination of methylmercury in seafood.
出处
《中国卫生检验杂志》
CAS
2007年第7期1227-1227,1306,共2页
Chinese Journal of Health Laboratory Technology
