Abstract：
:In the present study, a novel and eco-friendly vortex-assisted ionic liquid-based microextraction method was developed for the determination of selenium in food. The microextraction method is based on the liberation of iodine in the presence of selenium; the liberated iodine reacts with I- to form I3-. Anionic I3- reacts with cationic crystal violet dye, and the product is extracted into 1-hexyl-3-methylimidazolium hexafluorophosphate phase in the presence of Triton X-114. The proposed method is linear in the range of 2.0-70µgL-1 and has a detection limit of 9.8×10-2µgL-1. Relative standard deviations were 3.67% and 2.89% for the five replicate measurements of 14 and 35µgL-1 Se(IV), respectively. The proposed method was successfully applied to different food samples (NIST SRM 2976 mussel tissue, pepper, ginger, wheat flour, red lentil, traditional soup, cornflour, cornstarch, and garlic) after microwave digestion.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bağda E,Tüzen Mdoi
10.1016/j.foodchem.2017.03.104subject
Has Abstractpub_date
2017-10-01 00:00:00pages
98-104eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30486-7journal_volume
232pub_type
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