浙江沿海海产品中汞形态分析测定与分布特征  

Analysis and Distribution Characteristics of Mercury Species in Seafood from the Coast of Zhejiang Province

作　　者：梅光明[1] 郭远明[1] 张小军[1] 朱敬萍[1] 薛彬[1] 宋凯[1] 顾蓓乔[1] 

机构地区：[1]浙江省海洋水产研究所农业部重点渔场渔业资源科学观测实验站,浙江舟山316121

出　　处：《食品科学》2015年第24期229-234,共6页Food Science

基　　金：浙江省科技计划项目(2012F30021;2014F30024)

摘　　要：建立水产品中汞形态分析的盐酸溶液提取、高效液相色谱-原子荧光光谱联用仪测定方法,从提取剂盐酸溶液浓度、络合剂选择、泵速和气体流速方面进行条件优化,方法学评价结果表明该方法准确度高、精密性好;采自浙江沿海的160个实际样品测定数据证明大部分水产品肌肉中都有甲基汞检出,甲基汞是水产品肌肉中存在的主要形态,其质量分数占总汞质量分数的65.0％～95.2％,食物链级别较高的食肉鱼类甲基汞含量高于普通鱼类;海产品中鱼皮和内脏的总汞含量值高于其鳃和肌肉部位的总汞含量值,且在内脏、鳃和鱼皮中主要是以无机汞形态存在.A high performance liquid chromatography-atomic fluorescence spectrometry method was developed for the determination of mercury species in aquatic products using hydrochloric acid solution as the extractant. Under the optimized conditions of hydrochloric acid concentration, complexant, pump speed and gas flow, the method showed a high accuracy and good precision. Methylmercury was detected in muscles of most of the 160 seafood samples from the coast of Zhejiang province. Methylmercury was the main form detected in muscle, which accounted for 65.0%-95.2% of the total mercury content in mass fraction. Methylmercury content in carnivorous fish was higher than that in ordinary fish. The total mercury contents in skin and viscera were higher than those in gill and muscle, and inorganic mercury was the main form in viscera, gills and skin.

关 键 词：汞 甲基汞 液相色谱-原子荧光光谱法 形态分析 海产品 

分 类 号：O657.3[理学—分析化学]