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BS EN 17266:2019:2020 Edition

BS EN 17266:2019:2020 Edition

$102.76

Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis

Published By Publication Date Number of Pages
BSI 2020 18
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This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interlaboratory study on oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver and tuna at levels from 0,01 mg/kg to 5 mg/kg referring to dry weight and expressed as mercury [1], [2].

The limit of quantification is approximately 0,01 mg/kg of organomercury [3], [4].

Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood the contribution from organic species of mercury other than monomethylmercury is negligible.

PDF Catalog

PDF Pages PDF Title
2 undefined
6 1 Scope
2 Normative references
3 Terms and definitions
4 Principle
7 5 Reagents
10 6 Apparatus and equipment
7 Procedure
7.1 Sample preparation
7.2 Reagent blank solution
7.3 Determination by elemental mercury analyser
11 7.4 Instrumental parameters
7.5 Analytical sequence
8 Quality control
8.1 Recovery
12 8.2 Instrument verification
8.3 Calibration curve
13 8.4 Absence of contamination
9 Evaluation
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 General
10.2 Repeatability
10.3 Reproducibility
14 11 Test report
15 Annex A (informative)Precision data

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BS EN 17266:2019
$102.76