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KMID : 0377519880130020261
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Chung-Ang Journal of Medicine
1988 Volume.13 No. 2 p.261 ~ p.270
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Comparison of Degree of Precision in Mercury Measurement in Food by Two Different Analytic Method
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Abstract
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In order to verify differences in analytic results of mercury concentration in food due to analytical methods, both dithizone and gold amalgam methods were applied to estimate mercury concentrations in soybeans and in soybean-sprouts cultivated in our laboratory.
Recovery rates of mercury by standard additions method were similar for both analytical methods with values ranging from 85 to 105%. Loss or contamination of specimens with mercury during the wet digestion process was found to be negligible.
The result of the analysis revealed that the mercury concentrations measured by the dithizone method estimated to be 10 20 times as high as those measured by the gold amalgam method.
The causes of this difference in analytic results between the two methods appeared to be due to undetected volatilization of mercury from the specimen during descication process in the gold amalgam method, but exact nature still remained unclarified.
It was confirmed that the mercury concentrations in soybean sprouts decreased in the process of cooking and boiling (p<0.01), but those in soybeans did not (p>0.1).
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