Acid induced dispersive liquid–liquid microextraction based on in situ formation of hydrophobic deep eutectic solvents for the extraction of bisphenol A and alkylphenols in water and beverage samples
[Display omitted] •An acid–induced dispersive liquid–liquid microextraction is developed.•Analytes are extracted by in situ formation of deep eutectic solvents with formed fatty acids.•The method is successfully used for detection of bisphenol A and alkylphenols.•The method is simple, rapid, sensiti...
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Veröffentlicht in: | Food chemistry 2024-06, Vol.442, p.138425-138425, Article 138425 |
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Sprache: | eng |
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•An acid–induced dispersive liquid–liquid microextraction is developed.•Analytes are extracted by in situ formation of deep eutectic solvents with formed fatty acids.•The method is successfully used for detection of bisphenol A and alkylphenols.•The method is simple, rapid, sensitive, low cost, and environmentally friendly.•The new method expands the application pathway and scope of deep eutectic solvents.
This study describes the development of an acid induced dispersive liquid–liquid microextraction method based on the in situ formation of hydrophobic deep eutectic solvents for the extraction of bisphenol A and alkylphenols from environmental water and beverage samples. Hydrochloric acid altered the hydrophilic-hydrophobic state of fatty acid salts to obtain hydrophobic fatty acids, which formed hydrophobic deep eutectic solvents with analytes in situ to extract the analytes. Under optimized conditions, the limits of detection and limits of quantitation were 0.03–0.1 μg L-1 and 0.12–0.3 μg L-1, the intraday and interday relative standard deviations were less than 3.9 %, and the enrichment factor was 29–32. The recoveries of bisphenol A and alkylphenols were 95.9–104.9 % and 86.9–105.0 %, respectively. The extraction process used only hydrochloric acid and fatty acid salts, and the extraction process required less than 1 min. This method has the advantages of simplicity, speed, low cost and environmental friendliness. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2024.138425 |