1Department of Dairy & Food Technology, Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana, Gujarat
2P.G. Dept. of Chemistry, Dungar College, Bikaner, Rajasthan
3Department of Dairy Business Management, Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana, Gujarat
4Dept. of Zoology, SGN Khalsa College, Hanumangarh, Rajasthan
Mansinhbhai Institute of Dairy & Food Technology and Green Chemistry Research Laboratory, Dungar College, Bikaner-334 001, India
*Corresponding author's e-mail: ankur_ojha21@rediffmail.com
Online published on 9 September, 2015.
The study was conducted for the purpose of quantifying lead in various samples of soy-products by micellar spectrophotometry using green chemistry approach. The ligandN2P4HB was synthesized for the purpose with the help of weak acid and is found to be soluble in alcohol, acetone and in chlorinated hydrocarbons such as chloroform. It dissolves in alkaline aqueous media but is practically insoluble in water at pH less than 6. In the presence of surfactants its solubility has been found to be increased significantly. On addition of solution of ligand in presence of surfactants to metal ion solution, colored complex were formed. The local nonpolar microenvironment of the micelles incorporates the non-polar colored complex. Secondly a marked increase in absorption intensity has also been observed. This phenomenon of micellar solubilization with increasing absorption intensity has been used to develop a novel, green, simple, inexpensive and sensitive spectrophotometric method for determination of heavy metal ion in various soy products.
Heavy metals, lead, Micellar spectrophotometric, soymilk and soy-paneer
