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Publication
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| 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 |
| Journal |
| Title of Journal |
Food Chemistry |
| Standard |
ISI |
| Institute of Journal |
elsevier |
| ISBN/ISSN |
0308-8146 |
| Volume |
2017 |
| Issue |
230 |
| Month |
|
| 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 |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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