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Norm
ÖNORM EN 17266
Issue date: 2020 03 01
Foodstuffs - Determination elements and their chemical species - Determination of organomercury in seafood by elemental mercury analysis
This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interla...
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Valid
Publisher:
Austrian Standards International
Format:
Digital | 17 Pages
Language:
German
| English
| Download GER/ENG
Optionally co-design standards:
ICS
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.
The limit of quantification is approximately 0,01 mg/kg of organomercury.
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.
ÖNORM EN 17266
2020 03 01
Foodstuffs - Determination elements and their chemical species - Determination of organomercury in s...
Norm
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