Salted duck egg detection

The national standard for food safety - Determination of total mercury and organic mercury in food - Scope 1: The first part of this standard specifies the method for determining total mercury in food. The first part of this standard is applicable to the determination of total mercury in food. The second part of this standard specifies the liquid chromatography-atomic fluorescence spectrometry (LC-AFS) method for the determination of methylmercury content in food. The second part of this standard is applicable to the determination of methylmercury content in food. The first part is the determination of total mercury in food. The first method is atomic fluorescence spectrometry. The second principle is that after the sample is digested by acid heating, in an acidic medium, the mercury in the sample is reduced to atomic mercury by potassium borohydride or sodium borohydride. The carrier gas (argon gas) is brought into the atomizer, and under the irradiation of a mercury hollow cathode lamp, the ground state mercury atom is excited to a high-energy state. When returning from the high-energy state to the ground state, the characteristic wavelength fluorescence is emitted, and the fluorescence intensity is proportional to the mercury content, Compare quantitatively with standard series solutions

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