A NOVEL ANALYTICAL METHOD FOR DETERMINATION OF ZINC IN EDIBLE OILS

Abstract

Trace metals can cause deterioration of the quality of the oil because of their catalyzing effect on oxidation reactions. So, the determinations of various elements in oils are important. In our study, a novel method for the determination of Zn(II) in liquid edible oils without digestion was developed. For this purpose, N,N’-bis(4 methoxysalicylidene)-1,2 diamino ethane (MSE) Schiff base was synthesized and the structure was clarified by our group. The extraction of Zn(II) from oil to aqueous phase was performed by the complexation reaction between Zn(II) and MSE. It was observed that the convenient pH for complexation is pH 4 and the equilibrium time is 20 minutes. Optimum experimental conditions were determined using by central composite desing method to achieve maximum extraction efficiency. The optimum conditions  for this new method were found as the ratios of the volume of Schiff base solution to the mass of oil 1,1 mL/g; the stirring time 23 minutes and temperature 26 ^oC. Our study was suggested as a new method which is no need to digestion, fast, cheap, accurate and precise method to the determination of Zn(II) in edible oils.

Keywords

• Schiff base,edible oils,zinc,FAAS

YEMEKLİK YAĞLARDA ÇİNKO TAYİNİ İÇİN YENİ BİR ANALİTİK YÖNTEM

Abstract

Eser metaller, yağlarda oksidasyon reaksiyonlarında katalizör olduklarından yağın kalitesinin bozulmasına neden olurlar. Bu nedenle, yağlarda çeşitli metallerin tayinleri önemlidir. Çalışmamızda, yenilebilen sıvı yağlarda, örnek bozundurulmaksızın Zn(II) tayini için yeni bir yöntem geliştirilmiştir. Bu amaçla, grubumuzca [N,N’-bis(4 metoksisalisiliden)-1,2-diaminoetan] (MSE) Schiff bazı sentezlenmiş ve yapısı aydınlatılmıştır. Yağ fazında bulunan Zn(II)’nin sulu faza ekstraksiyonu, MSE-Zn(II) kompleksleşmesi yoluyla sağlanmıştır. Kompleks oluşumu için en uygun pH 4 ve kompleksleşme reaksiyonun dengeye gelme süresi de 20 dakika olarak belirlenmiştir. Maksimum ekstraksiyon veriminin elde edilebilmesi için, deneysel koşulların optimum değerleri merkezi kompozit dizayn (MKD) yöntemi kullanılarak tespit edilmiştir. Geliştirilen bu yeni yöntemde, Schiff baz/ zeytin yağ oranı (v/w) karıştırma oranı, karıştırma süresi ve sıcaklık parametrelerinin optimum değerleri sırasıyla 1,1 mL/g; 23 dakika ve 26 ^oC olarak belirlenmiştir. Çalışmamız, yağların çözünürleştirilmesini gerektirmeyen, hızlı, ucuz, kesinliği ve doğruluğu yüksek yeni bir yöntem olarak, yenilebilen sıvı yağlarda Zn(II) tayini için önerilmektedir. 

Keywords

• Schiff bazı,yemeklik sıvı yağlar,çinko,FAAS

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