Total mercury determination in different tissues of broiler chicken by using cloud point extraction and cold vapor atomic absorption spectrometry

A cloud point extraction (CPE) method has been developed for the determination of total mercury (Hg) in different tissues of broiler chicken by cold vapor atomic absorption spectrometry (CVAAS). The broiler chicken tissues (leg, breast, liver and heart) were subjected to microwave assisted digestion in a mixture of nitric acid and hydrogen peroxide (2:1 ratio), prior to preconcentration by CPE. Various parameters such as the amount of ammonium O,O-diethyldithiophosphate (DDTP), concentrations of Triton X-114, equilibrium temperature, time and centrifugation have been studied in order to find the best conditions for the determination of mercury. For validation of proposed method a certified reference material, DORM-2 was used. No significant difference p > 0.05 was observed between the experimental results and the certified values of CRM (paired t-test). The limit of detection and quantitation obtained under the optimal conditions were 0.117 and 0.382 μg/kg, respectively. The accumulation of Hg in different tissues were found in the order of, liver > muscles > heart. The concentration of Hg in chicken tissues were found in the range of 1.57–2.75, 1.40–2.27, 1.55–4.22, and 1.39–2.61 μg/kg in leg, breast, liver and heart, respectively.