Determination of total iron in food samples after flow injection preconcentration on polyurethane foam functionalized with N,N-bis(salicylidene)- 1,3-propanediamine

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1641-1647

  Abdel Azeem, S M ^a   Bader, N R ^b   Kuss, H M ^c   El Shahat, M F ^d  

^a Fayoum University   (Egypt)

^b UNIVERSITY OF BENGHAZI   (Libyan Arab Jamahiriya)

^c UNIVERSITY OF DUISBURG ESSEN   (Germany)

^d Ain Shams University   (Egypt)

Author keywords

Iron; N,N bis(Salicylidene) 1,3 propanediamine; Polyurethane foam; Preconcentration

Indexed keywords

AFTER-FLOW; CONCENTRATION LEVELS; DETECTION LIMITS; FLOW INJECTION; FOOD SAMPLES; FUNCTIONALIZED; POLYURETHANE FOAM; POLYURETHANE FOAMS; PRE-CONCENTRATION; PYRIDYL; REFERENCE MATERIAL; SAMPLE FREQUENCY; SORPTION SYSTEM; TOTAL IRONS;

HYDROCHLORIC ACID; IRON COMPOUNDS; ORGANIC ACIDS; RIGID FOAMED PLASTICS; SORPTION;

IRON;

1,3 PROPANEDIAMINE; FERRIC ION; FERROUS ION; HYDROCHLORIC ACID; IRON; N,N BIS(SALICYLIDENE) 1,3 PROPANEDIAMINE; POLYURETHAN FOAM; UNCLASSIFIED DRUG;

ACCURACY; ANIMAL TISSUE; APPLE; ARTICLE; AUBERGINE; BANANA; FLOW INJECTION ANALYSIS; FLOW RATE; FOOD ANALYSIS; FOOD COMPOSITION; HYDRODYNAMICS; LIMIT OF DETECTION; LIMIT OF QUANTITATION; LIVER; MUSCLE; NONHUMAN; PARSLEY; POTATO; SPINACH; STRAWBERRY; SWEET PEPPER; TOMATO;

ADSORPTION; ANIMALS; CATTLE; DIAMINES; FLOW INJECTION ANALYSIS; FOOD ANALYSIS; FRUIT; IRON; LIVER; MEAT; MUSCLE, SKELETAL; POLYURETHANES; VEGETABLES;

EID: 84873714477     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.054     Document Type: Article

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