A spray assisted droplet formation-liquid phase microextraction procedure for the quantification of trace levels of manganese in French Lavender Tea Infusions with flame atomic absorption spectrometry
Melike Atakol , Vedat Yıldırım , Arda ATAKOL , Hilal Akbıyık , Buse Tuğba Zaman , Orhan Atakol , Sezgin Bakırdere
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引用次数: 0
Abstract
In this study, an easy and effective analytical preconcentration method for accurately measuring the trace levels of manganese in Lavandula stoechas tea infusions using flame atomic absorption spectrometry was developed. N,N′-bis(salicylidene)-2,2’-dimethyl-1,3-propanediamine was utilized as the complexing agent. The approach eliminated the need for a dispersing solvent by employing a basic spraying mechanism to form and distribute miniscule droplets of the extraction solvent. The effects of the experimental parameters that influence the extraction efficiency were carefully examined one at a time approach to acquire a well optimized procedure. The limits of detection and quantification of the system developed were found as 4.1 and 13.7 μg/L, respectively. A linear working range spanning from 10.0 to 500 μg/L was achieved. The accuracy and applicability of the proposed method were demonstrated in French lavender tea infusions by the percent recoveries ranging from 80 % to 117 % obtained by embracing the matrix matching calibration strategy.
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.