Abstract

This document specifies a method for the determination of total mercury in foodstuffs by cold vapour atomic absorption spectrometry (AAS) after pressure digestion. This method was tested in a collaborative study carried out in connection with the pressure digestion method EN 13805 on seven different materials with a mercury concentration in the range from 0,005 mg/kg to 5,06 mg/kg and successfully validated in the range from 0,015 mg/kg to 5,06 mg/kg. The following foodstuffs were analysed: Saithe (dried); Celery (dried); Wheat noodle powder; Wild mushrooms (dried); Pig liver (dried); Cacao powder; Tuna fish (dried). The lower limit of the method's applicability varies depending on the food matrix and the water content of the foodstuff. It is a laboratory-specific value and is defined by the laboratory when calculating the limit of quantification.

Begin

2023-03-24

WI

00275375

Planned document number

DIN EN 13806-1

Project number

05702437

Responsible national committee

NA 057-01-09 AA - Elements and their chemical species  

Responsible european committee

CEN/TC 275/WG 10 - Elements and their chemical species  

draft standard

Foodstuffs - Determination of trace elements - Part 1: Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion; German and English version prEN 13806-1:2023
2023-07
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previous edition(s)

Foodstuffs - Determination of trace elements - Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion; German version EN 13806:2002
2002-11

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