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Rapid extraction of BTEX in water and milk samples based on functionalized multi-walled carbon nanotubes by dispersive homogenized-micro-solid phase extraction

[Display omitted] •Phenylalanine (Phe) and TSIL were functionalized on multi-walled carbon nanotubes.•BTEX was removed from water and milk samples by Phe/TSIL@MWCNTs adsorbent.•BTEX was extracted by the dispersive homogenized micro-solid phase extraction.•The BTEX concentration was determined by the...

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Published in:Food chemistry 2023-09, Vol.421, p.136229-136229, Article 136229
Main Authors: Teimoori, Shahnaz, Shirkhanloo, Hamid, Hassani, Amir Hessam, Panahi, Mostafa, Mansouri, Nabiollah
Format: Article
Language:English
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Summary:[Display omitted] •Phenylalanine (Phe) and TSIL were functionalized on multi-walled carbon nanotubes.•BTEX was removed from water and milk samples by Phe/TSIL@MWCNTs adsorbent.•BTEX was extracted by the dispersive homogenized micro-solid phase extraction.•The BTEX concentration was determined by the GC-FID.•The method was validated by the GC–MS and spiking of real samples. An advanced synthesis based on the phenylalanine (Phe) and task-specific ionic liquid (TSIL) functionalized on multi-walled carbon nanotubes (Phe/TSIL@MWCNTs), was used to extract benzene, ethylbenzene, toluene, and xylene (BTEX) from cow's milk, powdered milk, and farm water samples. The BTEX was efficiently extracted by ultrasound-assisted dispersive homogenized-micro-solid phase extraction (USA-DH-µ-SPE) between 95.1% and 103.4%. By procedure, 50 mg of Phe/TSIL@MWCNTs was added to 0.2 mL of acetone and injected into 10 mL of the samples. The upper aqueous solution was vacuumed, the vial heated to 80 °C, and the BTEX desorbed in the vial. Then, using a Hamilton syringe, 1–20 µL of gas in the headspace vial was determined by injecting it into the gas chromatography with flame ionization detection (GC-FID). The linear range, LOD, and LOQ for BTEX in milk and water samples were obtained at 0.05–500 µg L-1, 15 ng L-1, and 50 ng L-1, respectively (r = 0.9997, RSD% = 2.27).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136229