To compare inhibitory effects of NaCl and amino acids on Cd
binding of chelate resin in fish sauce and reference samples, initial
Cd concentrations in fish sauce were adjusted to that of reference
samples (2.0 mg/100 mL) by adding 1000 ppm Cd standard solution
to tannin- and CR11-treated fish sauce. Subsequently, fish
sauce samples (20 mL) were mixed with CR11 (70 mg) or CR20
(70 mg) and were shaken for 24 h. Cd concentrations were then
analysed in treated and untreated fish sauce samples using ICP–
AES. Results are presented as the mean ± standard error of three
independent experiments.