Optimization of Microwave-Assisted Extraction Procedure for Zinc and Iron Determination in Celery by Box-Behnken Design

作者：Khajeh Mostafa^*; Sanchooli Esmael

来源：Food Analytical Methods, 2010, 3(2): 75-79.

DOI：10.1007/s12161-009-9086-z

• Iron
• Zinc
• Box-Behnken Design
• Microwave-Assisted Extraction
• Celery

This article describes the development by response surface methodology (RSM) of a procedure for zinc and iron determination by flame atomic absorption spectrometry (FAAS) in food samples after extraction by microwave system. A Box-Behnken matrix was used to find optimal conditions for the procedure through response surface study. Three variables "irradiation power and time and temperature" were regarded as factors in the optimization study. The working conditions were established as a compromise between optimum values found for each analyte. These values were 80 degrees C, 105 W, and 9.0 min, for temperature, irradiation power and time, respectively. The method was applied to the determination of iron and zinc in two celery samples.

• 出版日期2010-6