Mercury speciation in thawed out and refrozen fish samples by gas chromatography coupled to inductively coupled plasma mass spectrometry and atomic fluorescence spectroscopy

Different sub-sampling procedures were applied for the determination of mercury species (as total mercury Hg, methylmercury MeHg⁺ and inorganic mercury Hg²⁺) in frozen fish meat. Analyses were carried out by two different techniques. After the sample material was pre-treated by microwave digestion, atomic fluorescence spectroscopy (AFS) was used for the determination of total Hg. Speciation analysis was performed according to the following procedure: dissolution of sample material in tetramethylammonium hydroxide (TMAH), derivatisation with sodium tetraethylborate (NaBEt₄), extraction into isooctane and measurement with gas chromatography inductively coupled plasma mass spectrometry (GC-ICPMS) for the identification and quantification of methylmercury (MeHg⁺) and inorganic mercury (Hg²⁺). The concentration range of total Hg measured in the shark fillets is between 0.9 and 3.6 g g^–1 thawed out shark fillet. Speciation analysis leads to 94% Hg present as MeHg⁺. Homogeneity, storage conditions and stability of analytical species and sample materials have great influence on analytical results. Sub-sampling of half-frozen/partly thawed out fish and analysis lead to significantly different concentrations, which are on average a factor of two lower.