Description
The method is applicable for the quantitative determination of mercury in fish and various types of seafood products. The method has been tested on concentrations higher than 0.04 mg/kg dry products. Concentrated nitric acid and hydrogen peroxide (30%) are added to test samples, which are then digested in a microwave oven. The concentration of mercury is determined by FI-CVAAS after divalent mercury is reduced to elemental mercury with sodium boron hydride.