Volume I of this standard specifies method for determination of total mercury in foods.
Volume I of this standard is applicable to the determination of total mercury in foods.
Volume II of this standard specifies the liquid chromatogram - atomic fluorescence spectrometry (LC-AFS) for determination of methyl mercury content in foods.
Volume II of this standard is applicable to the determination of methyl mercury content in foods.
Volume I Determination of Total Mercury in Foods
Method 1 Atomic Fluorescence Spectrometry
2 Principles
After being heated and digested in acid, the mercury in the specimen will be reduced to the atomic mercury by the potassium borohydride (KBH4) or sodium borohydride (NaBH4) in acid medium and is carried into the atomizer by the carrier gas (argon gas), the mercury atoms at ground state will be activated to the super-high energy state with the irradiation of the hollow-cathode lamp of special mercury; when the mercury atoms are deactivated to the ground state and eradiate out the fluorescent of characteristic wavelength, the fluorescence intensity is proportional to the mercury content and shall be quantified by comparing with the standard series solution.
