Determination and quantification of total mercury in muscular tissue of snapper (lutjanus colorado), using the technique of cold steam coupled to atomic fluorescence spectrophotometry
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Abstract
The determination of total mercury in fish allows estimating what concentration of this metal is present in these aquatic organisms. Total mercury was determined in 45 samples of snapper fish by means of the cold vapor technique coupled to atomic fluorescence spectrophotometry. A non-probabilistic sampling was carried out in the América market in Quito. The fish samples were subjected to a microwave-assisted acid digestion and lyophilization process. In the experimental results, total mercury concentration values of 0.077 were obtained; 0.079; 0.046; 0.093 and 0.113 mg kg-1 respectively, whose coefficients of variation were 5.00; 3.91; 3.01; 16.1 and 14.5 %. For the medium snapper samples, values of 0.163 were obtained; 0.111; 0.176; 0.201 and 0.185 mg kg-1, and their coefficients of variation were 13.3; 17.6; 8.18; 9.64 and 14.5 %. While for the large snapper samples the values obtained were: 0.160; 0.182; 0.176; 0.361 and 0.170 mg kg-1, giving coefficients of variation of 10.6; 8.79; 16.8; 4.57 and 9.45 %. The large snapper samples had a higher mercury content in their body. It was determined that the fish samples contain total mercury, however, they do not exceed the maximum permissible limits established by the Codex Alimentarius.
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