A NOVEL ANALYTICAL METHOD FOR DETERMINATION OF ZINC IN EDIBLE OILS

Year 2011, Issue: 026, 57 - 68, 15.12.2011

Sema Bağdat Yaşar Feyzullah Tokay

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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