A simple, rapid and green ultrasound assisted and ionic liquid dispersive microextraction procedure for the determination of tin in foods employing ETAAS. (15th April 2018)

• Record Type: Journal Article
• Authors: Tuzen, Mustafa; Uluozlu, Ozgur Dogan; Mendil, Durali; Soylak, Mustafa; Machado, Luana O.R.; dos Santos, Walter N.L.; Ferreira, Sergio L.C.
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 380
• Page End: 384
• Publication Date: 2018-04-15
• Subjects: Tin -- Pyrocatechol violet -- Ionic liquid -- Ultrasound assisted -- Microextraction -- Food samples; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.115
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A simple ultrasound assisted ionic liquid dispersive microextraction was used. Ultrasound extraction was completed in a short time. High enrichment factor and low limit of detection for tin were found. Optimization of UA-IL-DLLME was performed with two level full factorial design. A green microextraction method was applied to foods by ETAAS. Abstract: This paper proposes a simple, rapid and green ultrasound assisted and ionic liquid dispersive microextraction procedure using pyrocatechol violet (PV) as complexing reagent and 1-hexyl-3-methylimidazolium bis(trifluoromethylsulfonyl)-imide [C6 MIM][Tf2 N] as ionic liquid for the detection of tin employing electrothermal atomic absorption spectrometry (ETAAS). The optimization step was performed using a two-level full factorial design involving the following factors: pH of the working media, amount reagents, ionic liquid volume and extraction time and the chemometric response was tin recovery. The procedure allowed the determination of tin with limits of detection and quantification of 3.4 and 11.3 ng L −1, respectively. The relative standard deviation was 4.5% for a tin solution of 0.50 µg L −1 . The validation method was confirmed by analysis of rice flour certified reference material. The method was applied for the quantification of tin in several food samples. The concentration range found varied from 0.10 to 1.50 µg g −1 .