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Abstract
The enzymatic determination of organomercury compounds (methyl-, ethyl-, phenyl-mercury) is based on their effect on the induction period (τind) caused by the introduction of sodium diethyldithiocarbamate to the oxidation of o-dianisidine, o-phenylenediamine and 3, 3′, 5, 5′-tetramethylbenzidine by H2O2 catalysed by native horseradish peroxidase. τind is inversely proportional to organomercury compounds concentration over a range of 0.05–10 μM. The lowest detection limit (Cmin) is 0.03 μM and the standard relative deviation (RSD) is lower than 3%. The proposed method is simple, inexpensive and does not require the preliminary conversion of organomercury compounds to elemental or ionic mercury. The developed procedure is applied successfully to methylmercury determination in water of Kara Sea.