[Determination of trace elements in dietary fats and emulsifiers by non-flame atomic absorption spectrometry (AAS). 2. Determination of mercury in dietary fats and emulsifiers].

Of the trace elements, mercury holds an exceptional position as to its chemico-physical and toxic properties. In the light of the special analytical problem, the methods used (cold-steam AAS in combination with the addition method) are discussed. The experimental conditions required for the digestion and the cold-steam AAS of samples of emulsifiers and dietary fats are indicated. The accuracy and the reproducibility of the procedure are dealt with, and the amounts of mercury found in products of the oil and margarine industries are reported.