Proceedings of the Fourth International Conference on Food Chemistry & Technology (FCT-2018): Determination of Mercury in Fish Sauces Using DGT Technique and TD-AAS

In this work the possibility to use the DGT technique for determination of mercury in fish sauces was studied. The preparation of a new sorption gel has been tested. After optimization of sorption gel preparation, this new gel was inserted into the plastic DGT sampling unit together with agarose diffusive gel and cellulose filter membrane [1] and correct function of DGT technique was tested in model solution containing mercury and NaCl. Mass of mercury accumulated in sorption gel and mercury concentration in model solution was analyzed by TD-AAS [2]. After validation of DGT technique this technique was used for determination of mercury in fish sauces. The content of mercury in the sauce did not exceed the limit set by the valid legislation for fish products. Thanks to the DGT’s preconcentration capability, mercury at concentrations below the detection limit of TD-AAS was determined. The unique feature of DGT technique is separation the analyte from the complex matrix of fish sauce, which prevents the corrosion of the metal parts of the TD-AAS instrument and the wear on other parts of the TD-AAS. This work has been supported by project Materials Research Centre at FCH BUT- Sustainability and Development, REG LO1211, with financial support from National Programme for Sustainability I (Ministry of Education, Youth and Sports).