2012 ©
Journal Publication
Title of Article Preconcentration and trace determination of copper (II) in Thai food recipes using Fe3O4@Chi–GQDs nanocomposites as a new magnetic adsorbent 
Date of Acceptance 11 March 2017 
     Title of Journal Food Chemistry 
     Standard ISI 
     Institute of Journal elsevier 
     ISBN/ISSN 0308-8146 
     Volume 2017 
     Issue 230 
     Year of Publication 2017 
     Page 388-397 
     Abstract This study describes the preparation, characterization, and application of a new magnetic chitosan–graphene quantum dots (Fe3O4@Chi–GQDs) nanocomposite as an adsorbent for the preconcentration of Cu (II) in Thai food recipes or the so-called ‘‘Som Tam” (green papaya salad) prior to determination by inductively coupled plasma–optical emission spectrometry. The spectroscopic and magnetic properties along with the morphology and thermal property were analyzed using FTIR, EDX, XRD, TGA, VSM, and TEM. Preconcentration optimizations including pH, dosage of adsorbent, adsorption–desorption time, concentration and volume of elution solvent, sample volume and enrichment factor, and reusing time were investigated. Good linearity was obtained ranging from 0.05 to 1500 mg L1 with correlation coefficient of 0.999. Limit of detection was 0.015 mg L1. Relative recoveries of 85.4–107.5% were satisfactorily obtained. This Fe3O4@Chi–GQDs has high potential to be used as preconcentration method and can be reused 7 times with high extraction efficiency. 
     Keyword Chitosan–graphene quantum dots, Magnetic nanocomposite, Copper, Food recipes 
577020056-2 Miss NUNTICHA LIMCHOOWONG [Main Author]
Science Doctoral Degree
575020033-0 Miss YONRAPACH AREEROB
Science Master's Degree
Science Doctoral Degree
557020018-8 Miss THITIYA SRIPAKDEE
Science Doctoral Degree
Science Doctoral Degree

Reviewing Status มีผู้ประเมินอิสระ 
Status ตีพิมพ์แล้ว 
Level of Publication นานาชาติ 
citation true 
Part of thesis true 
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