Fast sequential multi element analysis of lead and cadmium in canned food samples using effervescent tablet-assisted switchable solvent based liquid phase microextraction (EA-SS-LPME) coupled with high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS)
[Display omitted] •Green solvent (Triethylamine) was used as a switchable solvent for SS-LPME.•Simple effervescent tablets were introduced for simultaneous extraction of Pb and Cd.•HR-CS-FAAS was coupled with EA-SS-LPME.•Fast sequential multi-element analysis of Pb and Cd in canned food stuffs were...
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Veröffentlicht in: | Food chemistry 2022-05, Vol.375, p.131857-131857, Article 131857 |
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Sprache: | eng |
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•Green solvent (Triethylamine) was used as a switchable solvent for SS-LPME.•Simple effervescent tablets were introduced for simultaneous extraction of Pb and Cd.•HR-CS-FAAS was coupled with EA-SS-LPME.•Fast sequential multi-element analysis of Pb and Cd in canned food stuffs were achieved.
An effervescent tablet-assisted switchable solvent based liquid phase microextraction (EA-SS-LPME) was developed for multi-element determination of Pb and Cd in various samples using high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS). The effervescent tablets were used for improving the extraction efficiency. Triethylamine as a hydrophobic solvent was switched to protonated triethylamine carbonate by CO2 and used to extract dithizone complexes from samples. Calibration linearities were obtained from 0.06 to 10.0 mg L−1 (Pb) and 0.02 to 1.50 mg L−1 (Cd). LODs of the proposed method were 0.0195 (Pb) and 0.0068 (Cd). LOQs were 0.0649 mg L−1 (Pb) and 0.0228 mg L−1 (Cd) with %RSDs of 1.25%–1.69% (Pb) and 1.07%–1.64% (Cd). The proposed method was applied for the determination of Pb and Cd in water and canned food samples. The spiked recoveries were 82.3–119.0% (Pb) and 81.7–120.0% (Cd). In addition, the PF was 3.3, with EF at 1.4 (Pb) and 2.6 (Cd) obtained after extraction for under 8 min. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.131857 |