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   magnetic nano-carbon core shell as potent mixed hemimicelle solid phase extraction strategy for determination of acrylamide from potato chips coupled by high-performance liquid chromatography  
   
نویسنده taghvimi arezou ,hamidi samin ,javadzadeh yousef ,dastmalchi siavoush ,tabibiazar mahnaz
منبع journal of the iranian chemical society - 2020 - دوره : 17 - شماره : 4 - صفحه:817 -823
چکیده    Magnetic nano-carbon core shell was applied as mixed hemimicelle magnetic solid phase extraction adsorbent to introduce a novel sample preparation method for determination of acrylamide from potato chips. acrylamide is identified as neurotoxic, a probable human carcinogen (group 2a) compound. effective extraction parameters such as type and amount of extracting solvent, type and amount of adsorbent, time of extraction and desorption, the effect of ph, time of ionic liquid loading on the adsorbent and stirring rate (rpm) were studied and optimized. under optimized extraction conditions, a good linearity was observed in the concentration range of 100–1500 ng/g. limit of detection was observed as 30 ng/g. application of the proposed method was surveyed by analysis of some potato chips brands available in the local supermarkets. the satisfactory results with the recovery of 95.58% revealed that the proposed method could be applied in food analysis laboratories.
کلیدواژه magnetic solid phase extraction ,mixed hemimicelle ,magnetic nano-carbon core shell ,potato chips ,acrylamide ,hplc–uv
آدرس tabriz university of medical science, biotechnology research centre and student research committee, iran, tabriz university of medical science, food and drug safety research centre, iran, tabriz university of medical science, biotechnology research center, faculty of pharmacy, iran. near east university, faculty of pharmacy, turkey, tabriz university of medical science, biotechnology research center, faculty of pharmacy, iran. near east university, faculty of pharmacy, turkey, tabriz university of medical science, drug applied research center and department of food science and technology, faculty of nutrition and food science, iran
 
     
   
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