Determination of mercury and organic mercury contents in Malaysian seafood

S. A. Rahman, A. K. Wood, Sukiman Sarmani, Amran Ab. Majid

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

The contents of mercury and organic mercury in various types of seafood from various location in Malaysia were determined by neutron activation analysis. Total mercury was determined by instrumental neutron activation analysis (INAA) whilst organic mercury was determined by INAA after chemical separation. Samples were digested in acid media and into the solution was added copper ion and KBr to release organic mercury compound from sulphur component of the tissue. The organic mercury was then extracted into toluene and then treated with cysteine paper to convert the compound into sub- organo-mercury form. The paper was then transferred into polyethylene vials and irradiated in the MINT TRIGA Reactor. Analytical results of organic mercury in Indian mackerel (Rastrelliger kanagurta), Spanish mackerel (Scomberomurus commersoni), shrimp (Peneaus sp.), squid (Loligo sp.) and cockle (Anadara granosa) is in the range of 45%-94% of the total mercury.

Original languageEnglish
Pages (from-to)53-56
Number of pages4
JournalJournal of Radioanalytical and Nuclear Chemistry
Volume217
Issue number1
DOIs
Publication statusPublished - 1997

Fingerprint

Seafood
Neutron activation analysis
Mercury
Mercury compounds
Neutron Activation Analysis
Perciformes
Toluene
Polyethylenes
Sulfur
Tissue
Copper
Arcidae
Cardiidae
Acids
Loligo
Mercury Compounds
Ions
Decapodiformes
Malaysia
Polyethylene

ASJC Scopus subject areas

  • Analytical Chemistry
  • Inorganic Chemistry
  • Nuclear Energy and Engineering

Cite this

Determination of mercury and organic mercury contents in Malaysian seafood. / Rahman, S. A.; Wood, A. K.; Sarmani, Sukiman; Ab. Majid, Amran.

In: Journal of Radioanalytical and Nuclear Chemistry, Vol. 217, No. 1, 1997, p. 53-56.

Research output: Contribution to journalArticle

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