Journal
FOOD ANALYTICAL METHODS
Volume 6, Issue 6, Pages 1657-1664Publisher
SPRINGER
DOI: 10.1007/s12161-013-9584-x
Keywords
Tin; Ionic liquid; Flame atomic absorption spectrometry; Central composite design; Plackett-Burman design
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A simple and rapid method based on ultrasound-assisted temperature-controlled ionic liquid microextraction combined with flame atomic absorption spectrometry (FAAS) has been developed for determination of tin. In this method, Sn(IV)-ammonium pyrrolidinedithiocarbamate (APDC) complex was extracted into a small volume of 1-hexyl-3-methylimidazolium hexafluorophosphate as ionic liquid and after phase separation, the enriched analyte in the final solution is determined by FAAS. Experimental design approaches were used to obtain the best conditions. The variables of interest were temperature, pH, buffer volume, extraction time, centrifugation time and volumes of ionic liquid, methanol, and APDC. The Plackett-Burman design was employed for screening to determine the variables significantly affecting the extraction efficiency. Then, the significant factors were optimized by using a central composite design. In the optimal conditions the calibration graph was linear in the range of 0.10-6.0 mg L-1 with a correlation coefficient of 0.997. The limit of detection and relative standard deviation (n = 5 for determination of 1.0 mg L-1) were 42 mu g L-1 and 1.6 %, respectively. The preconcentration factor was calculated to be 52.7. Finally, the method was successfully applied to the determination of tin in various canned products including peach, pineapple and aloe vera juice, canned pea, and canned cheese.
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