title: Study of mercury content in edible mushrooms.
abstract: The influence of time and temperature of mineralisation of mushrooms was studied for mercury determination by cold vapor atomic absorption. Optimal conditions for a complete mercury recuperation were obtained using a mixture of nitric and sulphuric acid (6 ml HNO3, 4 ml H2SO4) in presence of KMnO4 (3 ml of a 0.44 M solution) at 95 degrees C for 4 h, with 1 g wet sample. The detection limit of method was 3.2 ng/g. These conditions have shown high reproductibility and accuracy.
authors.affiliation: Laboratory of General Toxicology and Environment, Faculty of Pharmacy, Strasbourg, France.
authors.forename: S
authors.initials: S
authors.lastname: Revel
authors.forename: F
authors.initials: F
authors.lastname: Livardjani
authors.forename: A
authors.initials: A
authors.lastname: Jaeger
authors.forename: A
authors.initials: A
authors.lastname: Lugnier
mesh_terms: D001487:Basidiomycota / Q000737:chemistry*; D005504:Food Analysis; D006801:Humans; D008628:Mercury / Q000032:analysis*; D017942:Nitric Acid; D013464:Sulfuric Acids
chemical_list: D013464:Sulfuric Acids; D017942:Nitric Acid; D008628:Mercury; C033158:sulfuric acid