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A new synthesis, characterization and application chelating resin for determination of some trace metals in honey samples by FAAS
•As new synthesized, chelating resin for the separation/preconcentration of some metal ions has been proposed.•We here report the usefulness of the resin to separate and to concentrate trace elements in some honey samples.•The developed method is simple, fast, inexpensive and also has satisfactory p...
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Published in: | Food chemistry 2016-07, Vol.203, p.283-291 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | •As new synthesized, chelating resin for the separation/preconcentration of some metal ions has been proposed.•We here report the usefulness of the resin to separate and to concentrate trace elements in some honey samples.•The developed method is simple, fast, inexpensive and also has satisfactory precision and accuracy.
In this study, we developed a simple and rapid solid phase extraction (SPE) method for the separation/preconcentration and determination of some trace metals by flame atomic absorption spectrometry (FAAS). A new chelating resin, poly [2-(4-methoxyphenylamino)-2-oxoethyl methacrylate-co-divinylbenzene-co-2-acrylamido-2-methyl-1-propanesulfonic acid] (MPAEMA-co-DVB-co-AMPS), was synthesized and characterized. This chelating resin was used as a new adsorbent material for determination of Cd(II), Co(II), Cr(III), Cu(II), Fe(III), Mn(II), Pb(II), and Zn(II) ions. The parameters influential on the determination of this trace metals were examined. Under the optimum conditions, the detection limits (DL) of the method for trace metals were found to be (3s) in the range of 0.9–2.2μgL−1 (n=21), the preconcentration factor was calculated as 200 and the relative standard deviation was obtained achieved as ⩽2% for n=11. The method was performed for the determination of trace metals in some honey samples and standard reference materials. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2016.02.078 |