电子捕获-气相色谱法测定水产品中甲基汞的研究  

Determination of Methylmercury in Aquatic Products by Electron Capture Gas Chromatography

作　　者：王欣 纪卫红 郭文丽 WANG Xin;JI Weihong;GUO Wenli(Tianjin Institute for Food Safety Inspection Technology,Tianjin 300308,China)

机构地区：[1]天津市食品安全检测技术研究院,天津300308

出　　处：《现代食品》2023年第13期184-186,共3页Modern Food

摘　　要：为开发一种操作简单且灵敏度高的甲基汞检测方法,本研究以鱼肉和虾肉为检测基质,使用电子捕获-气相色谱法测定其甲基汞含量。结果表明,方法检出限为0.01μg·g-1,回收率为71.4%~81.5%,RSD为0.7%~1.8%,该方法可有效提升水产品中甲基汞的检测速度,降低检测成本,适用于水产品中甲基汞含量的检测。In order to develop a simple and sensitive methylmercury detection method,this study used fish and shrimp meat as the detection matrix,and used electron capture gas chromatography to determine the content of methylmercury.The results indicate that the detection limit of the method is 0.01μg·g-1,the recovery rate is 71.4%~81.5%,and the RSD is 0.7%~1.8%.This method can effectively improve the detection speed of Methylmercury in aquatic products,reduce the detection cost,and is suitable for the detection of Methylmercury content in aquatic products.

关 键 词：水产品 甲基汞 气相色谱法 

分 类 号：O657.7[理学—分析化学] TS254.7[理学—化学]