2018
DOI: 10.1016/j.jcis.2018.07.026
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Fabrication of polyethyleneimine modified cobalt ferrite as a new magnetic sorbent for the micro-solid phase extraction of tartrazine from food and water samples

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Cited by 44 publications
(3 citation statements)
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“…To examine the dynamics of adsorption process in terms of the order of rate constant, different adsorption kinetics such as First-order-kinetic, Pseudo-second-order-kinetic, Intraparticle diffusion and Elovich were studied. Based on Table S4 , q e and q t are the adsorbed AMP at equilibrium and time t, K 1 , K 2 , K diff , C, β and α are the constants of models, respectively [ 39 ]. According to Table S4 , R 2 value for Pseudo-second-order-kinetic model (0.9932) was higher than that for other models, which confirms adsorption kinetic followed by Pseudo-second-order.…”
Section: Resultsmentioning
confidence: 99%
“…To examine the dynamics of adsorption process in terms of the order of rate constant, different adsorption kinetics such as First-order-kinetic, Pseudo-second-order-kinetic, Intraparticle diffusion and Elovich were studied. Based on Table S4 , q e and q t are the adsorbed AMP at equilibrium and time t, K 1 , K 2 , K diff , C, β and α are the constants of models, respectively [ 39 ]. According to Table S4 , R 2 value for Pseudo-second-order-kinetic model (0.9932) was higher than that for other models, which confirms adsorption kinetic followed by Pseudo-second-order.…”
Section: Resultsmentioning
confidence: 99%
“…This also indicates that acid−base interactions were not a key factor influencing adsorption capacity. In addition, many reports have reported that materials can achieve better results in solid phase extraction through amino modification [41]. Therefore, the strong adsorption affinity is attributed to specific interactions between NH 2 -MIL-101(Fe) and BPs.…”
Section: Comparison Of Extraction Performances By Mil-101smentioning
confidence: 99%
“…Thus, careful monitoring and determination of tartrazine in food products is essential for protecting and safeguarding public health. Conventional methods generally employed for tartrazine quantification in food products include high-performance liquid chromatography (HPLC) [ 4 , 5 , 6 ], electrophoresis [ 7 , 8 ], and spectrophotometry [ 9 ]. While these methods offer the required sensitivity and selectivity for the effective analysis of samples with complex matrices, they are often time-consuming and require the use of organic solvents and substantial human resources.…”
Section: Introductionmentioning
confidence: 99%