Volume 5, Issue 6, November 2017, Page: 113-118
Separation/Analysis of Congo Red by Using Poly (Ionic Liquid) Immobilized Magnetic Nanoparticles Magnetic Solid Phase Extraction Coupled with Fluorescence Spectrophotometry
Almojtaba Abd Alkhalig Ahmed Bakheet, College of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, China; Department of Family Sciences, Faculty of Education, University of Khartoum, Khartoum, Sudan
Xiashi Zhu, College of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou, China
Received: Nov. 15, 2017;       Accepted: Nov. 25, 2017;       Published: Jan. 2, 2018
DOI: 10.11648/j.sjac.20170506.17      View  2411      Downloads  109
Magnetic solid phase extraction (MSPE) accompanied with fluorescence spectrophotometry using Poly (ionic liquid) immobilized magnetic nanoparticles (PIL-MNPs) as sorbent was introduced for Congo red analysis in food. Poly (1-vinyl-3-butylimidazolium) bromide immobilized (MNPs) were prepared through co-polymerization of 1-vinyl-3-hexylimidazolium-based ionic liquid and vinyl-modified magnetic particles. Some of different types of parameters, such as pH value, adsorption temperature and time, sample volume, eluent type, were studied. Under the optimum conditions, the preconcentration factor for AR was 27. The linear range, detection limit (DL), correlation coefficient (R) and relative standard deviation (RSD) were found to be 0.10-9.00μg/mL, 5.2μg/L, 0.9987 and 3.10% (n=3, c=4.00μg/mL). This method had been successfully applied to the separation / analysis of Congo red in real samples.
Congo Red, Poly (Ionic Liquid) Magnetic Nanoparticles, Magnetic Solid-Phase Extraction, Fluorescence Spectrophotometry
To cite this article
Almojtaba Abd Alkhalig Ahmed Bakheet, Xiashi Zhu, Separation/Analysis of Congo Red by Using Poly (Ionic Liquid) Immobilized Magnetic Nanoparticles Magnetic Solid Phase Extraction Coupled with Fluorescence Spectrophotometry, Science Journal of Analytical Chemistry. Vol. 5, No. 6, 2017, pp. 113-118. doi: 10.11648/j.sjac.20170506.17
Copyright © 2017 Authors retain the copyright of this article.
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