A simple and highly sensitive spectrophotometric determination of Cr(VI) in food samples by using 3,4-dihydroxybenzaldehydeisonicotinoylhydrazone (3,4-DHBINH) |
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Authors: | S Lakshmi Narayana S Adi Narayana Reddy Y Subbarao Hwang Inseong A Varada Reddy |
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Affiliation: | 1. School of Environmental Engineering, Pusan National University, Busan 609 735, Republic of Korea;2. Analytical Division, Department of Chemistry, Sri Venkateswara University, Tirupati 517 502, India |
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Abstract: | A simple, rapid, sensitive and inexpensive method has been developed for the determination of trace amounts of chromium(VI) using 3,4-dihydroxybenzaldehydeisonicotinoylhydrazone (3,4-DHBINH). The metal ion gives a yellow coloured complex with 3,4-DHBINH in acetate buffer of pH 5.5 with 1:1 (metal:ligand) composition. The complex shows a maximum absorption at 400 nm. Beer’s law is obeyed in the range 0.5–7.7 ppm of Cr(VI). The molar absorptivity, Sandell’s sensitivity and detection limit were found to be 1.35 × 104 L mol−1 cm−1, 0.0075 μg cm−2 and 0.0045 μg mL−1, respectively. The correlation co-efficient and regression co-efficient of the Cr(VI)–3,4-DHBINH complex were 0.99 and 0.12, respectively. Major cations and anions did not show any interference. The developed method has been successfully applied for the analysis of Cr(VI) in food samples (leafy vegetables), comparing the results simultaneously with those obtained using an Atomic Absorption Spectrophotometer, whereby the validity of the method has been tested. |
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Keywords: | 3 4-Dihydroxybenzaldehydeisonicotinoylhydrazone Chromium(VI) Spectrophotometry Leafy vegetables |
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