Abstract:Chromium in fish meat was determined by Graphite Furnace Atomic Absorption Spectrometry. The aquatic animal samples after being homogenated were digested with HNO3 and H2O2 by microwave digestion method. The acidic systems and microwave digestion procedures were optimized. Best results were obtained when the samples were digested in the mixture of 2.5 mL HNO3 and 2.0 mL H2O2 at 190℃(Note: the digestion temperature should be stepwise increased up to 190℃) for 28 mins. The detection limit for Cr was 0.02 mg/kg. The relatively standard deviations of the data were 0.068%~0.138%((n=6) and the recovery coefficients were 83%~105%. According to this study, it concluded that due to longer growth cycles of the aquatic animals that lived at the bottom of waters, the contents of Cr in the aquatic animals were relatively higher.