title: [Improvement of the method for methylmercury determination in aquatic products using liquid chromatography online coupled with atomic fluorescence spectrometry].
abstract: The improvement method was developed for methylmercury determination using liquid chromatography online coupled with cold vapor atomic fluorescence spectrometry (LC-CV-AFS). Cysteine was used as complexing agent in mobile phase instead of mercaptoethanol. Under the optimized conditions, baseline separation of mercury species could be achieved within 8 min on a C18 column with a mobile phase of 5% (v/v) acetonitrile-1 g/L L-cysteine-50 mmol/L ammonium acetate aqueous solution. The linear range of calibration curve of methylmercury was 1-50 microg/L and the limit of detection (S/N = 3) for methylmercury was 0.3 microg/L. Ultrasonication assisted hydrochloric acid extraction was used to extract methylmercury from seafood samples. The sample extract was cleaned up by a C18 solid phase extraction (SPE) cartridge. For validation of the method, certified reference materials and spiked seafood samples were analyzed. The determined methylmercury contents of certified reference materials NIST1566b, BCR464 and GBW10029 agreed well with the certified values. The determined methylmercury values for Food Analysis Performance Assessment Scheme (FAPAS) sample 07115 were satisfied. The recoveries of methylmercury in seafood samples at three spiked levels (10, 50 and 500 microg/kg) ranged from 89% to 112%, including cooked seafood food. The precision of the method based on relative standard deviation (RSD) was not more than 7%. The present method of LC-CV-AFS is accurate, sensitive, simple, and can meet the demand of methylmercury determination in seafood.
authors.affiliation: National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100021, China.
authors.forename: Xiaohong
authors.initials: X
authors.lastname: Shang
authors.forename: Yunfeng
authors.initials: Y
authors.lastname: Zhao
authors.forename: Lei
authors.initials: L
authors.lastname: Zhang
authors.forename: Xiaowei
authors.initials: X
authors.lastname: Li
authors.forename: Yongning
authors.initials: Y
authors.lastname: Wu
mesh_terms: D000818:Animals; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008767:Methylmercury Compounds / Q000032:analysis*; D017747:Seafood / Q000032:analysis*; D013050:Spectrometry, Fluorescence / Q000379:methods*; D013054:Spectrophotometry, Atomic / Q000379:methods
chemical_list: D008767:Methylmercury Compounds