Goodarzi L, Bayatloo MR, Chalavi S, Nojavan S, Rahmani T, Azimi SB. Selective extraction and determination of Cr(VI) in food samples based on tandem electromembrane extraction followed by electrothermal atomic absorption spectrometry.
Food Chem 2021;
373:131442. [PMID:
34715627 DOI:
10.1016/j.foodchem.2021.131442]
[Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 09/20/2021] [Accepted: 10/18/2021] [Indexed: 11/04/2022]
Abstract
In this study, electromembrane extraction (EME) combined with micro-EME (µ-EME) was used for the selective extraction of Cr(VI) from food samples (milk powder, Ocimum basilicum, and fish samples). Electrothermal atomic absorption spectrometry was used for the quantification of Cr(VI). Under the optimized extraction conditions, the extraction recovery of Cr(VI) was 73.7%. This proposed method provided a linear range from 0.01 to 5.0 ng/mL and the limit of detection (LOD) and limit of quantification (LOQ) were 0.003 and 0.010 ng/mL. The %RSD (n = 5) was in the range of 11.2-11.8% at 0.05, 1.0 and 2.5 ng/mL of Cr(VI), and the enrichment factor was 584. The accuracy of the method was evaluated by analysis of SRM 2700 as a certified reference material (CRM) and result was in good agreement with the certified value.
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