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Simple and sensitive determination of Cr (III), Cu (II) and Pb (II) in tea infusions using AgNPs-modified resin combined with laser-induced breakdown spectroscopy

The detection of heavy metals in tea infusions is important because of the potential health risks associated with their consumption. Existing highly sensitive detection methods pose challenges because they are complicated and time-consuming. In this study, we developed an innovative and simple metho...

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Bibliographic Details
Published in:Food chemistry 2024-08, Vol.448, p.139210-139210, Article 139210
Main Authors: Wen, Xuelin, Cao, Fengjing, Yang, Chongshan, Gao, Zhen, Tian, Hongwu, Zhao, Xiande, Guo, Lianbo, Ma, Shixiang, Dong, Daming
Format: Article
Language:English
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Summary:The detection of heavy metals in tea infusions is important because of the potential health risks associated with their consumption. Existing highly sensitive detection methods pose challenges because they are complicated and time-consuming. In this study, we developed an innovative and simple method using Ag nanoparticles-modified resin (AgNPs-MR) for pre-enrichment prior to laser-induced breakdown spectroscopy for the simultaneous analysis of Cr (III), Cu (II), and Pb (II) in tea infusions. Signal enhancement using AgNPs-MR resulted in amplification with limits of detection of 0.22 μg L−1 for Cr (III), 0.33 μg L−1 for Cu (II), and 1.25 μg L−1 for Pb (II). Quantitative analyses of these ions in infusions of black tea from various brands yielded recoveries ranging from 83.3% to 114.5%. This method is effective as a direct and highly sensitive technique for precisely quantifying trace concentrations of heavy metals in tea infusions. [Display omitted] •Cr(III), Pb(II), Cu(II) in Tea Infusions were analyzed simultaneously using LIBS.•A simple preconcentration method of heavy metals named AgNPs-MR was proposed.•The sensitivity could be improved significantly using nano-modification resin.•AgNPs-MR-LIBS demonstrates effectiveness in real-world application scenarios.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.139210