Spectrophotometric determination of zinc in foods using N-ethyl-3-carbazolecarboxaldehyde-3-thiosemicarbazone: Evaluation of a new analytical reagent

N-ethyl-3-carbazolecarboxaldehyde-3-thiosemicarbazone (ECCT) is proposed as a new sensitive reagent for the extractive spectrophotometric determination of zinc(II). The ECCT forms yellow colored species of zinc(II) at pH range 3.0–5.5 and the complex was extracted into benzene. The Zn(II)–ECCT complex shows maximum absorbance at 420 nm with molar absorptivity and Sandell’s sensitivity being 1.55 × 104 lit mol−1 cm−1 and 4.212 × 10−3 μg cm−2, respectively. The system obeys Beer’s law in the range of 0.4–6.0 mg/l, with an excellent linearity in terms of correlation coefficient value of 0.999. Most of the common metal ions generally found associated with zinc do not interfere. The repeatability of the method was checked by finding relative standard deviation (RSD). The developed method has been successfully employed for the determination of zinc(II) in foods. Various certified reference materials (NIST 1573, NBS 1572 and NIST SRM 8435) have been tested for the determination of zinc for the purpose of validation of the present method.