Premium
Nickel Pyrazolyl Borate Complex: Synthesis, Structure, and Analytical Application as Benzoate Selective Sensor
Author(s) -
Singh Udai P.,
Aggarwal Vaibhave,
Singh A. K.,
Mehtab Sameena
Publication year - 2009
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.200804443
Subject(s) - chemistry , membrane , ionophore , selectivity , ether , chloride , detection limit , boron , nickel , vinyl chloride , inorganic chemistry , nuclear chemistry , organic chemistry , chromatography , copolymer , catalysis , biochemistry , polymer
The complex [Tp Ph,Me Ni(Cl)Pz Ph,Me H] ( I ) [Tp Ph,Me =hydrotris(3‐phenyl‐5‐methyl‐pyrazol‐1‐yl)borate; Pz Ph,Me H=3‐phenyl‐5‐methyl‐pyrazole] has been synthesized and explored as ionophore for the preparation of a poly(vinyl chloride) (PVC) membrane sensor for benzoate anions. The formation constants for the interaction of complex I with different organic/inorganic anions in solution have also been studied by sandwich membrane method. PVC based membranes of I using tridodecylmethylammonium chloride (TDDMACl) as cation discriminator and o ‐nitrophenyloctyl ether ( o ‐NPOE), dibutylphthalate (DBP), benzylacetate (BA) and tributylphosphate (TBP) as plasticizing solvent mediators were prepared and investigated as benzoate selective sensors. The best performance was shown by the membrane with composition (w/w) of I (5): PVC (150): NPOE (345): TDDMACl (0.3). The proposed sensor exhibits significantly enhanced selectivity toward benzoate ions over the concentration range 2.2×10 −6 –1.0×10 −1 M with a lower detection limit of 1.4×10 −6 M and a Nernstian slope of 59.2 mVdecade −1 of activity within a pH range of 4.5–8.5. The sensor has a response time of 12 s and can be used for at least 8 weeks without any considerable divergence in their potential response. The membrane sensor of complex I have been checked for reversible and accurate sensing of benzoate levels present in liquid food products.