Determination of Trace Copper(II) in Food Samples by Flame Atomic Absorption Spectrometry After Cloud Point Extraction

A new method for the determination of trace copper (ii) in food samples by cloud point extraction (cpe) combined with flame atomic absorption spectrometry (faas) is presented and evaluated. the method is based on the fact that hydrophobic complex of copper (ii) with sodium diethyldithiocarbamate (ddtc) was formed at ph 6.0 and subsequently the hydrophobic complex was extracted into surfactant-rich phase. copper (ii) in surfactant-rich phase was analyzed by faas after dilution the surfactant-rich phase to 0.5 ml by nitric acid in methanol (0.1 mol l-1). the main factors affecting cpe, such as ph, concentration of ddtc and triton x-114, equilibrium temperature and incubation time, sample volume were investigated in detail. the effect of coexisting ions on the recovery of copper (ii) was also investigated. under the optimum conditions, the detection limit (3s) of this method was 1.1 ng ml-1 for copper (ii), and the relative standard deviation was 3.4 % (c=100 ng ml-1, n=7). the analytical results for the certified reference tea sample (gbw07605) were in a good agreement with the certified value. the proposed method was successfully applied to determination of trace copper (ii) in milk powder and mineral water with satisfactory results