Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis
67.120.30 - Fish and fishery products
This document specifies a method for the determination of
organomercury in seafood by elemental mercury analysis. The method
has been successfully validated in an interlaboratory study on
oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver
and tuna at levels from 0,01 mg/kg to 5 mg/kg referring to dry
weight and expressed as mercury , .
The limit of quantification is approximately 0,01 mg/kg of
organomercury , .
Organic species of mercury, other than monomethylmercury, are
also extracted and thus determined with this method. However, in
seafood the contribution from organic species of mercury other than
monomethylmercury is negligible.
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