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Application of Cloud Point Extraction for Separation of Iron in Water, Food and Environmental Samples Perior to Determination by Spectrophotometry

Application of Cloud Point Extraction for Separation of Iron in Water, Food and Environmental... AbstractA simple, sensitive and selective cloud point extraction procedure (CPE) for separation of trace amount of iron in water, food and environmental samples perior to its determination by spectrophotometry has been developed. The CPE method is based on the reaction of Fe(II) with 7-(1,5-dimethyl-3-oxo-2-phenyl- 2,3-dihydro-1H-pyrazol-4-ylazo)-8-hydroxyquinoline-5-sulphonic acid (DPPAHS) as a new complexing agent yielding a complex at pH 4.5, which extracted in non-ionic surfactant Triton X-114. The total iron was determined after the reduction of Fe(III) to Fe(II) using ascorbic acid. The main parameters affecting the CPE efficiency, such as pH of sample solution, concentration of DPPAHS and Triton X-114, equilibration temperature and time, were investigated and optimized. Under the optimum conditions, the calibration curve was linear in the range of 5.0-140 ng mL-1 with R2 = 0.9994. The detection limit was 1.20 ng mL-1 with preconcentration and enrichment factors of 40 and 183, respectively. The interference of various cations and anions has been studied. The proposed CPE technique has been successfully applied for the determination of trace amount of iron in water, food and environmental samples with high efficiency and satisfactory results. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical Chemistry Letters Taylor & Francis

Application of Cloud Point Extraction for Separation of Iron in Water, Food and Environmental Samples Perior to Determination by Spectrophotometry

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Application of Cloud Point Extraction for Separation of Iron in Water, Food and Environmental Samples Perior to Determination by Spectrophotometry

Abstract

AbstractA simple, sensitive and selective cloud point extraction procedure (CPE) for separation of trace amount of iron in water, food and environmental samples perior to its determination by spectrophotometry has been developed. The CPE method is based on the reaction of Fe(II) with 7-(1,5-dimethyl-3-oxo-2-phenyl- 2,3-dihydro-1H-pyrazol-4-ylazo)-8-hydroxyquinoline-5-sulphonic acid (DPPAHS) as a new complexing agent yielding a complex at pH 4.5, which extracted in non-ionic surfactant Triton...
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Publisher
Taylor & Francis
Copyright
© 2016 Har Krishan Bhalla & Sons
ISSN
2230-7532
eISSN
2229-7928
DOI
10.1080/22297928.2016.1196150
Publisher site
See Article on Publisher Site

Abstract

AbstractA simple, sensitive and selective cloud point extraction procedure (CPE) for separation of trace amount of iron in water, food and environmental samples perior to its determination by spectrophotometry has been developed. The CPE method is based on the reaction of Fe(II) with 7-(1,5-dimethyl-3-oxo-2-phenyl- 2,3-dihydro-1H-pyrazol-4-ylazo)-8-hydroxyquinoline-5-sulphonic acid (DPPAHS) as a new complexing agent yielding a complex at pH 4.5, which extracted in non-ionic surfactant Triton X-114. The total iron was determined after the reduction of Fe(III) to Fe(II) using ascorbic acid. The main parameters affecting the CPE efficiency, such as pH of sample solution, concentration of DPPAHS and Triton X-114, equilibration temperature and time, were investigated and optimized. Under the optimum conditions, the calibration curve was linear in the range of 5.0-140 ng mL-1 with R2 = 0.9994. The detection limit was 1.20 ng mL-1 with preconcentration and enrichment factors of 40 and 183, respectively. The interference of various cations and anions has been studied. The proposed CPE technique has been successfully applied for the determination of trace amount of iron in water, food and environmental samples with high efficiency and satisfactory results.

Journal

Analytical Chemistry Letters – Taylor & Francis

Published: May 3, 2016

Keywords: Cloud point extraction; Spectrophotometry; Iron; Triton X-114; Water; food and environmental samples

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