Impregnated multiwalled carbon nanotubes as efficient sorbent for the solid phase extraction of trace amounts of heavy metal ions in food and water samples
•New and simple solid-phase extraction procedure of some heavy metals was developed and optimized.•Impregnated multiwalled carbon nanotubes with BTAO were used as efficient sorbent.•High preconcentration factor and low detection limits.•The validation of the method was tested by analysis of certifie...
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Veröffentlicht in: | Food chemistry 2016-07, Vol.202, p.409-416 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | •New and simple solid-phase extraction procedure of some heavy metals was developed and optimized.•Impregnated multiwalled carbon nanotubes with BTAO were used as efficient sorbent.•High preconcentration factor and low detection limits.•The validation of the method was tested by analysis of certified references materials.
A new, sensitive and simple solid phase extraction (SPE), separation and preconcentration method of some heavy metal ions, Cd(II), Cu(II), Ni(II), Pb(II) and Zn(II) at trace levels using multiwalled carbon nanotubes (MWCNTs) impregnated with 2-(2-benzothiazolylazo)orcinol (BTAO) from food and water samples were investigated. The effect of analytical parameters was examined. The metals retained on the nanotubes at pH 7.0 were eluted by 5.0mL HNO3 (2.0molL−1). The influence of matrix ions on the proposed method was evaluated. The preconcentration factor was calculated and found to be 100. The detection limits (LODs) for Cd(II), Cu(II), Ni(II), Pb(II) and Zn(II) were found at 0.70, 1.2, 0.80, 2.6 and 2.2μgL−1, respectively. The relative standard deviation (RSD) and the recoveries of the standard addition method were lower than 5.0% and 95–102%, respectively. The new procedure was successfully applied to the determination of trace amounts of the studied metal ions in various food and water samples and validated using certified reference materials SRM 1570A (spinach leaves) with satisfactory and compatible results. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2016.02.006 |