Artículo
One step derivatization and preconcentration microextraction technique for determination of bisphenol A in beverage samples by gas chromatography-mass spectrometry
Fecha de publicación:
07/03/2011
Editorial:
American Chemical Society
Revista:
Journal of Agricultural and Food Chemistry
ISSN:
0021-8561
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A simple technique based on ultrasound-assisted emulsification microextraction in-situ derivatization (USAEME-ISD) is proposed for the one step derivatization, extraction and preconcentration of bisphenol A (BPA) in beverages samples prior to gas chromatography-mass spectrometry (GC-MS) analysis. BPA was in-situ derivatized with acetic anhydride and simultaneously extracted and preconcentrated by using USAEME. Variables affecting the extraction efficiency of BPA were evaluated. Under optimal experimental conditions, the detection limit (LOD) was 38 ng L-1 with a relative standard deviation (RSD) value of 11.6 %. The linear working range was 100-1250 ng g-1 the coefficient of estimation (r2) of the calibration curve was higher than 0.9971. The robustness of the proposed methodology was probed by developing a recovery study at two concentrations (125 and 500 ng L-1) over different beverages samples. This study led to a satisfactory result achieving recoveries higher than 82 % showed a successfully robustness for determination of BPA in samples of food safety interest.
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Articulos(IANIGLA)
Articulos de INST. ARG. DE NIVOLOGIA, GLACIOLOGIA Y CS. AMBIENT
Articulos de INST. ARG. DE NIVOLOGIA, GLACIOLOGIA Y CS. AMBIENT
Articulos(IBAM)
Articulos de INST.DE BIOLOGIA AGRICOLA DE MENDOZA
Articulos de INST.DE BIOLOGIA AGRICOLA DE MENDOZA
Citación
Fontana, Ariel Ramón; Muñoz de Toro, Monica Milagros; Altamirano, Jorgelina Cecilia; One step derivatization and preconcentration microextraction technique for determination of bisphenol A in beverage samples by gas chromatography-mass spectrometry; American Chemical Society; Journal of Agricultural and Food Chemistry; 59; 8; 7-3-2011; 3559-3565
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