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Simultaneous determination of mercury, cadmium and lead in fish sauce using Diffusive Gradients in Thin-films technique
Journal Contribution - Journal Article
Fish sauce is a popular seasoning liquid originating from southeastern Asian cuisine, consisting of fermented fish, salt and additional ingredients. Fish can contain high amounts of metals, some of which are hazardous for human health. Therefore, authorities responsible for food safety and quality should monitor the levels of these contaminants in fish and fish deviated products. In this work, the passive sampling technique of Diffusive Gradients in Thin-films (DGT) containing Chelex-100 and Purolite S924 resin gels, is used for the determination of dissolved mercury (Hg), cadmium (Cd) and lead (Pb) in fish sauce. The DGT performance test showed linear accumulation of Hg, Cd and Pb on the binding gels versus deployment time. A wide range of pH and salt concentration did not affect the performance of the DGT. The effective diffusion coefficients of Hg, Cd and Pb in diffusive gels were determined by applying a series of deployments in fish sauce solution. Besides the direct sampling with the DGT technique, fish sauce samples were also digested using a microwave oven. Analyses of DGT and microwave oven digested samples were performed with Sector Field Inductively Coupled Plasma Mass Spectrometry (SF-ICP-MS). Both methods were then used for the analysis of fish sauces from local retail stores. Due to the preconcentration ability of DGT, lower detection limits of Hg, Cd and Pb could be achieved compared to the microwave digestion method. The DGT technique offers a more sensitive method for trace element analysis in complex food matrices.
Number of pages: 9