Determination of methylmercury in marine and freshwater fish in Ghana using a combined technique of dithizone extraction and gas–liquid chromatography with electron capture detection
Concentrations of methylmercury (MeHg) residues were determined in different marine and freshwater fishes from Ghana. Samples were treated with ethanolic potassium hydroxide in water bath at 100 °C for 1 h. After neutralising with HCl and washing with hexane, MeHg was extracted with dithizone in toluene, cleaned up and determined by gas chromatography with electron capture detection (GC–ECD). The method was sensitive with good precision, detection limit of 0.0005 μg g−1 (0.5 μg kg−1) and provided good separation for organomercury compounds. The validity of the method was established using dogfish muscle certified reference material, DORM-2. The method was applied to different fish species. Concentration of MeHg in the edible muscle tissue of the tested fish ranged from 0.009 to 0.107 μg g−1 wet weight. The concentrations of MeHg in the fish samples obtained do not however, constitute any significant mercury exposure to the general population through consumption of the tested fish species.
Read full paper https://doi.org/10.1016/j.foodchem.2010.07.055