Ultrasound assisted dispersive solid phase microextraction using polystyrene-polyoleic acid graft copolymer for determination of Sb(III) in various bottled beverages by HGAAS - Publikacja - MOST Wiedzy

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Ultrasound assisted dispersive solid phase microextraction using polystyrene-polyoleic acid graft copolymer for determination of Sb(III) in various bottled beverages by HGAAS

Abstrakt

A new polyoleic acid-polystyrene (PoleS) block/graft copolymer was synthesized and applied as adsorbent for ultrasound assisted dispersive solid phase microextraction (UA-DSPME) of Sb(III) in different bottled beverages and analysis using hydride generation atomic absorption spectrometry (HGAAS). Adsorption capacity of the PoleS was 150 mg g−1. Several sample preparation parameters such as sorbent amount, solvent type, pH, sample volume and shaking time were optimized (based on central composite design (CCD) approach) and evaluated in respect to the recovery of Sb(III). The method revealed a high tolerance limit of matrix ions presence. Under optimized conditions, linearity range, the limit of detection, the limit of quantitation, extraction recovery, enhancement factor, preconcentration factor were 5–800 ng L−1, 1.5 ng L−1, 5.0 ng L−1, 96%, 82, 90, respectively. Accuracy of the UA-DSPME method was confirmed based on different certified reference materials and standard addition method. Factorial design was utilized to estimate the influences of variables of recovery of Sb(III).

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
FOOD CHEMISTRY nr 425,
ISSN: 0308-8146
Język:
angielski
Rok wydania:
2023
Opis bibliograficzny:
Altunay N., Hazer B., Farooque Lanjwani M., Tuzen M., Haq H., Boczkaj G.: Ultrasound assisted dispersive solid phase microextraction using polystyrene-polyoleic acid graft copolymer for determination of Sb(III) in various bottled beverages by HGAAS// FOOD CHEMISTRY -Vol. 425, (2023), s.136523-
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodchem.2023.136523
Źródła finansowania:
  • Publikacja bezkosztowa
Weryfikacja:
Politechnika Gdańska

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