Abstract
Due to be able to migrate or leach from food packaging materials into the foods and/or beverages, development of a new, sensitive and selective analytical methods for low levels of antimony as a food contaminant is of great importance in terms of food safety. In this context, an ultrasonic-assisted cloud point extraction method was developed for the preconcentration and determination of antimony as Sb(III) using 4-(2-thiazolylazo)resorcinol (TAR) and 2-(2-thiazolylazo)-p-cresol (TAC) as chelating agents and sodium dodecyl sulfate as signal enhancing agent at pH 6.0 and mediated by nonionic surfactant, t-octylphenoxypolyethoxyethanol by flame atomic absorption spectrometry. Using the optimized conditions, the calibration curves obtained from Sb(III) with TAR and TAC were linear in the concentration ranges of 0.5–180 and 1–180 μg L−1 with detection limits of 0.13 and 0.28 μg L−1, respectively. The precision (as relative standard deviations, RSDs) was lower than 3.9 % (25 and 100 μg L−1, n: 6). The method accuracy was validated by the analysis of two standard reference materials. The results obtained were statistically in a good agreement with the certified values at 95 % confidence limit. The method has successfully been applied to the determination of Sb(III) and total Sb in selected beverages, milk and fruit-flavored milk products before and after pre-reduction of Sb(V) to Sb(III) with a mixture of KI/ascorbic acid in acidic media. The Sb(V) contents of samples were quantitatively calculated from analytical difference between total Sb and Sb(III) levels.
Published Version
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