Determination of copper at trace levels in fennel tea samples by flame atomic absorption spectrometry after the implementation of simultaneous complexation and supramolecular solvent based spraying assisted liquid phase microextraction
Bahar Karademir Tutar , Ömer Faruk Tutar , Süleyman Bodur , Yavuz Derin , Ahmet Tutar , Sezgin Bakırdere
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引用次数: 0
Abstract
A simple and efficient preconcentration method named as supramolecular solvent based spraying assisted liquid phase microextraction (SUPRAS-SA-LPME) was combined with a flame atomic absorption spectrometry (FAAS) for the determination of copper in fennel tea samples at trace levels. An alkanol (1-decanol)/THF based SUPRAS (containing complexation agent) was used as extraction solvent instead of traditional organic solvents for the first time in an SA-LPME process. Under the optimum conditions, system analytical performance of the developed method was evaluated, and limit of detection (LOD)/limit of quantitation (LOQ) values were recorded as 1.91/6.37 µg kg–1. After the evaluation of system analytical performances, the enhancement in detection power/calibration sensitivity was found to be 21.3/21.8 folds when the comparison of LOD values/calibration plot slopes of the FAAS and SUPRAS-SA-LPME-FAAS systems. The method applicability was tested for the fennel tea samples by spiking experiments, and acceptable recovery results (80.2 % – 111.8 %) were obtained for low, mid and high spiked concentration levels.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.