Precipitate flotation-separation, speciation and hydride generation atomic absorption spectrometric determination of selenium(IV) in food stuffs

Abstract

A method for flotation and determination of selenium(IV) in foodstuffs using p-chlorophenylthiosemicarbazide (HCPT) was investigated. At pH ∼ 2, selenium(IV) forms a 1:1 reddish-brown precipitate with HCPT easily floated using oleic acid (HOL) surfactant. The separated complex was dissolved in 4 M HCl and diluted in 10-ml double-distilled water (DDW). Selenium(IV) content in the eluate was determined by hydride generation atomic absorption spectrometry (HG-AAS) at 196.4 nm using sodium borohydride. The HCPT–Se(IV) complexes formed in absence and presence of oleic acid were characterized by elemental analysis, mass and infrared spectral studies. The mode of chelation between Se(IV) and HCPT is proposed to be through S and N coordination. Interferences, on the flotation process, from various foreign ions were avoided by adding excess HCPT. The proposed flotation methodology was successfully applied to the analysis of selenium in real foodstuffs and natural water spiked with known amounts of Se(IV) with a preconcentration factor of 100 and a detection limit of 20 pg. Application was also extended to separate Se(IV) successfully from Se(VI) in their synthetic mixtures. The separation mechanism is proposed to be due to hydrogen bond formation between the COOH group of HOL and –NH of the HCPT–Se(IV) complex.