Extraction and preconcentration of trace Al and Cr from vegetable samples by vortex-assisted ionic liquid-based dispersive liquid-liquid microextraction prior to atomic absorption spectrometric determination

ALTUNAY N., Yildirim E., GÜRKAN R.

FOOD CHEMISTRY, cilt.245, ss.586-594, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 245
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.10.134
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.586-594
  • Anahtar Kelimeler: Aluminum, Chromium, Microextraction, Ionic liquid, Vegetables, Flame atomic absorption spectrometry, CLOUD POINT EXTRACTION, PLASMA-MASS SPECTROMETRY, SOLID-PHASE EXTRACTION, WATER SAMPLES, MULTIVARIATE OPTIMIZATION, FOOD SAMPLES, CHROMIUM, SPECIATION, CADMIUM, ALUMINUM
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

In the study, a simple, and efficient microextraction approach, which is termed as vortex-assisted ionic liquid-based dispersive liquid-liquid microextraction (VA-IL-DLLME), was developed for flame atomic absorption spectrometric analysis of aluminum (Al) and chromium (Cr) in vegetables. The method is based on the formation of anionic chelate complexes of Al(III) and Cr(VI) with o-hydroxy azo dye, at pH 6.5, and then extraction of the hydrophobic ternary complexes formed in presence of cetyltrimethylammonium bromide (CTAB) into a 125 mu L volume of 1-butyl-3-methylimidazolium bis(trifluorosulfonyl) imide [C4mim][Tf2N]) as extraction solvent. Under optimum conditions, the detection limits were 0.02 mu g L-1 in linear working range of 0.07-100 mu g L-1 for Al(III), and 0.05 mu g L-1 in linear working range of 0.2-80 mu g L-1 for Cr(VI). After the validation by analysis of a certified reference material (CRM), the method was successfully applied to the determination of Al and Cr in vegetables using standard addition method.