Collaborative study on determination of mono methylmercury in seafood
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- 作者：Stig Valdersnesa ; stig.valdersnes@nifes.no" class="auth_mail" title="E-mail the corresponding author ; Peter Fecherb ; Amund Maagea ; Kaare Julshamna
- 关键词：Methylmercury (PubChem CID ; 6860) ; Tetramethylammonium hydroxide (PubChem CID ; 60966) ; Acetic acid (PubChem CID ; 176) ; Sodium hydroxide (PubChem CID ; 14798) ; Sodium acetate (PubChem CID ; 517045) ; Nitric acid (PubChem CID ; 944) ; Sodium tetraethylborate (PubChem CID ; 23681030) ; Hexane (PubChem CID ; 8058) ; Argon (PubChem CID ; 23968) ; Helium (PubChem CID ; 23987)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 March 2016
- 年：2016
- 卷：194
- 期：Complete
- 页码：424-431
- 全文大小：296 K
文摘
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Collaborative study in accordance with international harmonised guidelines.
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Eight laboratories participated and seven seafood products were determined.
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Concentrations ranged from 0.035 to 3.58 mg/kg and HorRat ranged from 0.28 to 1.57.
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Method is fit for purpose and may serve as a future standard method for MMHg.