รายละเอียดผลงาน

This study describes the preparation, characterization, and application of a new magnetic chitosan–gra-phene quantum dots (Fe3O4@Chi–GQDs) nanocomposite as an adsorbent for the preconcentration of Cu (II) in Thai food recipes or the so-called ‘‘Som Tam” (green papaya salad) prior to determination by induc-tively coupled plasma–optical emission spectrometry. The spectroscopic and magnetic properties along with the morphology and thermal property were analyzed using FTIR, EDX, XRD, TGA, VSM, and TEM. Preconcentration optimizations including pH, dosage of adsorbent, adsorption–desorption time, concen-tration and volume of elution solvent, sample volume and enrichment factor, and reusing time were investigated. Good linearity was obtained ranging from 0.05 to 1500 mgL-1 with correlation