FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 193-197.doi: 10.7506/spkx1002-6630-201322039

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Speciation Analysis of Mercury in Shellfish Muscle

CAO Cheng-ming,LENG Tao-hua,XIE Nan,NING Xiao-jun,ZHOU Yao   

  1. 1. National Food Quality Supervision and Inspection Center (Shanghai), Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China;2. Shanghai Municipal Bureau of Quality and Technical Supervision, Shanghai 200233,China;3. Institute of Fine Chemicals, East China University of Science and Technology, Shanghai 200237, China
  • Received:2012-12-08 Revised:2013-10-09 Online:2013-11-25 Published:2013-12-05
  • Contact: Tao-Hua LENG


Four mercury species (inorganic mercury, methyl-mercury, ethyl-mercury and phenyl-mercury) in shellfish muscle
were analyzed by high performance liquid chromatography-inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). A
C18 reverse phase HPLC column was applied to separate four mercury species, and their concentrations were measured by using
ICP-MS through an external standard method. The method was optimized and the four mercury species could be effectively
separated within 15 min using gradient elution with methanol/ammonium acetate as the mobile phase. This developed method is
simple, efficient and sensitive, which can be suitable for determination of mercury species in shellfish muscle.

Key words: inorganic mercury, methyl-mercury, ethyl-mercury, phenyl-mercury, high performance liquid chromatography-inductively coupled plasma-mass spectrometry (HPLC-ICP-MS)

CLC Number: