تعيين ميزان باقيمانده جيوه در گوشت ميگو به روش اسپكترومتري جذب اتمي با استفاده از كوره

Determination of mercury content in the shrimp meat by graphite furnace atomic absorption spectrometery (G.F.A.A.S) method

Mercury pollution has been recognized as a potential environmental and public health problem for over 40 years. The major sources of exposure to inorganic mercury for humans is ingestion of sea foods. The present study was conducted with the aim of measuring the level of mercury in muscle tissues of shrimp (cultured and sea caught shrimp) and comparing results with maximum tolerance level for mercury in muscle tissue of shrimp. In this study 45 sample of shrimp was measured by graphite furnace atomic absorption spectrometery for mercury. Our resultʹs showed that the mercury content in samples were between 12.4 to 80.7 Mg/ kg. However, the mean content of mercury in the muscle tissue of cultural shrimp and Persian Gulf shrimp were 21.88 Mg/kg and 52.05 Mg/kg, respectively. Mercury content of total samples were lower than from threshold limits acceptable by European commission standard. Vet.J.of Islamic.Azjad.Univ., Garmsar Branch. 3,4:181-184,2007.