Enrichment of trace mercury by soybean protein for the analysis by flameless atomic absorption method

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  • 大豆たんぱく質の凝固過程を利用する微量金属の濃縮方法　ＩＩＩ　　大豆たんぱく質による水中の微量水銀の濃縮とフレームレス厚子吸光分析
  • ダイズ タンパクシツ ニヨル スイチュウ ノ ビリョウ スイギン ノ ノウシュ
  • 大豆たんぱく質による水中の微量水銀の濃縮とフレームレス原子吸光分析
  • 大豆たんぱく質の凝固過程を利用する微量金属の濃縮方法に関する研究(第3報)

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Description

A method for the enrichment of trace amounts of mercury in water utilizing the coagulation of soybean protein by adding acids or salts(calcium, magnesium, etc.) and its complex-forming character with heavy metal ions was proposed.<BR>After adding fixed amounts of soybean milk(collector) and δ-gluconic lactone(coagulant) to a sample solution, the mixture was heated to boiling in order to coagulate the protein. The coagulum(soybean curd) and solution was separated by centrifugation. The mercury enriched in soybean curd was determined by a Hitachi Zeeman effect mercury analyzer 501.<BR>Effect of pH, the amounts of soybean milk added and the concentration of NaCl in sample solution on the recovery of mercury were examined systematically.<BR>The best result was obtained under the following conditions: To a certain amount of sample containing more than 0.05μg of mercury, (510)ml of 6.34% soybean milk was added and its pH was adjusted to 4.55.0, in which the soybean protein seemed to the almost completely coagulated by adding the suitable amounts of δ-gluconic lactone. Under the optimum conditions, the recovery of mercury was 99% or better. NaCl in the sample solution tended to decrease slightly the recovery in the range of about 3 to 10% of NaCl solution.<BR>The proposed method was applied to the determination of mercury at (0.055 ppb) level in sample solutions such as water, 3% NaCl water and artificial sea water. The recovery was 100(±30)%. This method was also applied to the determination of mercury in common salts.

Journal

  • BUNSEKI KAGAKU

    BUNSEKI KAGAKU 24 (9), 535-539, 1975

    The Japan Society for Analytical Chemistry

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