Determination of Trace Ziram in Food by Magnesium Hydroxide Coprecipitation with Indirect Detection by Flame Atomic Absorption Spectrometry (FAAS)

The co-precipitation technique is frequently employed for the separation and enrichment of trace elements. The aim of this technique is to separate the analytes from the matrix with the help of the precipitating ion and the carrier ion without the need for a solid phase and/or liquid phase solvent. A separation-preconcentration method based on the co-precipitation of ziram (zinc bis (dimethyldithiocarbamate) in vegetable samples using magnesium hydroxide was developed prior to its indirect determination by flame atomic absorption spectrometry (FAAS). Zinc levels in ziram were determined by FAAS. The ziram concentration was calculated using the stoichiometric relationship between zinc and ziram. The analytical parameters including hydroxide ion concentration, Mg (II) as the carrier element, and model solution volumes were optimized. In addition, possible interferences were investigated. The preconcentration factor was calculated to be 60. The limit of detection (LOD) and relative standard deviation were 35 mu g L-1 and 3.9%. The presented method was successfully applied to the analysis of water and vegetable samples.