Alvarez G H, Hight S C, Capar S G
J Assoc Off Anal Chem. 1984 Jul-Aug;67(4):715-7.
A method was recently adopted by AOAC for determination of methyl-bound mercury in canned and fresh-frozen seafood by electron capture gas chromatography. That method was applied to the analysis of commercially prepared freezer-case seafoods. None of the commercially added ingredients produced electron capture responses that interfered in the analysis for methyl mercury. Recoveries of 95.7-114% were obtained in fortification studies of methyl mercury at 0.2 and 1.0 ppm levels. The applicability of aqueous methyl mercuric chloride solution for fortification studies was demonstrated.
美国官方分析化学师协会（AOAC）最近采用了一种通过电子捕获气相色谱法测定罐装和新鲜冷冻海鲜中甲基汞的方法。该方法应用于市售冷藏海鲜的分析。所有商业添加成分均未产生干扰甲基汞分析的电子捕获响应。在0.2 ppm和1.0 ppm水平的甲基汞强化研究中，回收率为95.7%-114%。证明了甲基氯化汞水溶液在强化研究中的适用性。
