Synthesis of ionically imprinted Poly(Alylthiourea) in the presence of 1-(2-Pyridylazo)-2-Napthol (PAN) for preconcentration in magnetic dispersive solid phase of nickel ions in water and food samples

•MIIP-PAN nanocomposite applied for determination of Ni2+ in food and water samples.•Efficient and selective method for preconcentration of Ni2+ ions.•PAN as selective ligand for preconcentration of Ni2+ ions.•The proposed method avoids tedious centrifugation/filtration steps. In the present study,...

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Veröffentlicht in:Food chemistry 2024-05, Vol.440, p.138238-138238, Article 138238
Hauptverfasser: dos Santos, Paula Mantovani, Zanetti Corazza, Marcela, Ricardo Teixeira Tarley, César
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Sprache:eng
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Zusammenfassung:•MIIP-PAN nanocomposite applied for determination of Ni2+ in food and water samples.•Efficient and selective method for preconcentration of Ni2+ ions.•PAN as selective ligand for preconcentration of Ni2+ ions.•The proposed method avoids tedious centrifugation/filtration steps. In the present study, a magnetic ion-imprinted polymer based on n-allylthiourea in the presence of 1-(2-pyridylazo)-2-naphthol (MIIP-PAN) was synthesized, characterized, and applied in the preconcentration of nickel ions by dispersive magnetic solid phase extraction (DMSPE) with FAAS detection. For comparison, non-imprinted polymer (MNIP-PAN) and imprinted polymer without PAN were synthesized. The characterization of the polymers was performed by FT-IR, DRX, TEM, TGA, VSM, and BET. Selectivity studies were performed comparing the competitive adsorption of Ni2+ with other cations on MIIP-PAN and MNIP-PAN, achieving higher relative selectivity coefficients for MIIP-PAN than for MNIP-PAN and NIP. Under optimized conditions, the method provided a preconcentration factor of 76.70, detection limit of 0.25 µg/L and intra-day (2.06 – 2.33 %) and inter-day (1.82 – 4.90 %) precision. The developed method was applied to samples of water, teas, and chocolate powder, and its precision was evaluated through tests of recovery and analysis of certified materials.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.138238