Use of DGT technique for mercury determination in food liquid flavorings

This bachelor thesis deals with varification of the use of the diffusive gradient in thin films technique (DGT) for food analysis. It focuses on testing a new type of sorption gel containing Purolite S924 as well, commercially available for mercury determination in food liquid flavorings. Theoretical part contents of characteristics and production of fish sauces are described analytical methods for mercury determination and DGT technique. Experimental part focused on optimization of preparation of sorption gel and validation DGT techniques for mercury determination in fish sauces. After validation DGT technique was successfully used for analysis real samples of fish sauces