Study of mercury content in edible mushrooms.
The influence of time and temperature of mineralisation of mushrooms was studied for mercury determination by cold vapor atomic absorption. Optimal conditions for a complete mercury recuperation were obtained using a mixture of nitric and sulphuric acid (6 ml HNO3, 4 ml H2SO4) in presence of KMnO4 (3 ml of a 0.44 M solution) at 95 degrees C for 4 h, with 1 g wet sample. The detection limit of method was 3.2 ng/g. These conditions have shown high reproductibility and accuracy.