Synthesis and characterisation of nano structure lead (II) ion-imprinted polymer as a new sorbent for selective extraction and preconcentration of ultra trace amounts of lead ions from vegetables, rice, and fish samples

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 2050-2056

  Behbahani, Mohammad ^a   Bagheri, Akbar ^a   Taghizadeh, Mohsen ^c   Salarian, Mani ^a   Sadeghi, Omid ^b   Adlnasab, Laleh ^a   Jalali, Kobra ^a  

^a SHAHID BEHESHTI UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Environmental samples; Flame atomic absorption spectroscopy; Ion imprinted polymer; Lead; Nanostructure; Selective preconcentration

Indexed keywords

2-VINYLPYRIDINE; ACETONITRIL; AZOBISISOBUTYRONITRILE; BULK POLYMERISATION; COMPLEX MATRICES; CROSSLINKER; DIPHENYLCARBAZONE; ENVIRONMENTAL SAMPLE; ETHYLENE GLYCOL DIMETHACRYLATE; FISH SAMPLES; FLAME ATOMIC ABSORPTION SPECTROMETRY; FLAME ATOMIC ABSORPTION SPECTROSCOPY; FOOD SAMPLES; FUNCTIONAL MONOMER; ION-IMPRINTED POLYMERS; IONIC RADIUS; LEAD IONS; LIMIT OF DETECTION; OPTIMUM PH; POLYMERIC MATRICES; POLYMERIC PARTICLES; PRE-CONCENTRATION; RELATIVE STANDARD DEVIATIONS; SELECTIVE EXTRACTION; SOLID-PHASE; SORPTION AND DESORPTIONS; ULTRA TRACE AMOUNT;

ATOMIC ABSORPTION SPECTROMETRY; DESORPTION; EXTRACTION; LEAD; METAL IONS; NANOSTRUCTURES;

POLYMERS;

ETHYLENE GLYCOL DIMETHACRYLATE; LEAD; NANOMATERIAL; POLYMER; SORBENT;

ABSORPTION; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); DESORPTION; DIFFERENTIAL SCANNING CALORIMETRY; FISH; INFRARED SPECTROSCOPY; LEARNING; PARTICLE SIZE; PH; POLYMERIZATION; RICE; SCANNING ELECTRON MICROSCOPY; SOLID PHASE EXTRACTION; SYNTHESIS; THERMOGRAVIMETRY; VEGETABLE;

ADSORPTION; ANIMALS; FISHES; FOOD CONTAMINATION; LEAD; MOLECULAR IMPRINTING; NANOSTRUCTURES; ORYZA SATIVA; POLYMERS; SEAFOOD; SOLID PHASE EXTRACTION; SPECTROPHOTOMETRY, ATOMIC; VEGETABLES;

EID: 84873738824     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.042     Document Type: Article

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