Trace level determination of beryllium in natural and flavored mineral waters after pre-concentration using activated carbon

Date

2011-01-01

Author

KILINÇ, ERSİN
Bakirdere, Sezgin
YAMAN, MEHMET

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The concentrations of beryllium (Be) in natural and flavored mineral water samples were determined by flame atomic absorption spectrophotometer (FAAS) after pre-concentration based on the complexation of Be(+2) with a mixture of acetylacetone (pentane-2,4-dione) plus morin (3,5,7,2',4'-pentaoxyflavone) and adsorption on activated carbon. The adsorbed complex was eluted with 1.5 ml of 2.0 M HNO(3) and evaporated to dryness. After adding 1.5 ml of 2 M HNO(3) and centrifuging, Be in acid solution was determined by FAAS. To remove a number of metals present in water, EDTA was used as a chelating agent. Beryllium in mineral water samples was pre-concentrated by 500-fold, taking 750 ml as initial sample and 1.5 ml as the final volume. The relative standard deviations were sufficiently low for practical purposes and recoveries were up to 85%. Spiking experiments were performed in real samples to establish accuracy and recoveries. The limits of detection and quantification were 0.01 and 0.03 ng ml(-1), respectively. Twenty samples were analyzed for their beryllium content using optimum parameters. The highest concentration of beryllium was found to be 0.94 +/- 0.15 ng ml(-1) in a natural mineral water, while beryllium was not detected in five samples.

Subject Keywords

Toxicology, Food Science, Public Health, Environmental and Occupational Health, General Chemistry, Health, Toxicology and Mutagenesis, General Medicine

URI

https://hdl.handle.net/11511/66272

Journal

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT

DOI

https://doi.org/10.1080/19440049.2011.551946

Collections

Department of Chemistry, Article

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Citation Formats

E. KILINÇ, S. Bakirdere, and M. YAMAN, “Trace level determination of beryllium in natural and flavored mineral waters after pre-concentration using activated carbon,” FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, pp. 455–460, 2011, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66272.