Yaygın İnorganik Anyonların Çay Örneklerinde İyon Kromatografik Tayini

Year 2021, , 168 - 174, 31.03.2021

Mustafa Cittan

https://doi.org/10.18185/erzifbed.880524

Abstract

Bu çalışmada, poşet çaylarda bulunan inorganik anyonları - florür, klorür, nitrit, bromür, nitrat, fosfat ve sülfat - belirlemek için, iletkenlik detektörü ile eşleştirilmiş iyon kromatografisine dayalı basit, hızlı ve doğru bir teknik tanımlanmıştır. Analitlerin kromatografik ayrılması, Dionex IonPac AG9-HC 4×50 mm ön kolonu ile birleştirilmiş, Dionex IonPac AS9-HC 4x250 mm analitik kolon kullanılarak gerçekleştirilmiştir. Elüent olarak 12 mM KOH çözeltisi kullanılmıştır. İnorganik anyonlar için tayin limitleri, 0.02 - 0.20 mg L-1 aralığında belirlenmiştir. Çay infüzyonları geleneksel olarak poşet çayların 200 mL hacimli kaynar ultra saf su ile demlenmesi yoluyla hazırlanmıştır. Söz konusu anyonların ekstraksiyonuna demleme süresinin etkisi incelenmiş ve elde edilen sonuçlara göre optimum demleme süresi 6 dakika olarak belirlenmiştir. Son olarak tarif edilen kromatografik yöntem bazı siyah, yeşil ve beyaz poşet çay örneklerindeki inorganik anyonların analizleri için uygulanmış ve beş adet anyon numunelerde nicel olarak belirlenmiştir. Tüm örneklerdeki nitrit ve bromür miktarları ise yöntemin tayin limitlerinin oldukça altında tespit edilmiştir.

Keywords

İyon kromatografi, inorganik anyonlar, siyah çay, yeşil çay, beyaz çay

Ion Chromatographic Determination of Common Inorganic Anions in Tea Samples

Abstract

A simple, rapid, and accurate technique based on ion chromatography coupled with a suppressed conductivity detector was described to determine the inorganic anions – fluoride, chloride, nitrite, bromide, nitrate, phosphate, and sulphate in tea bag samples. A Dionex IonPac AS9-HC 4×250 mm analytical column with a Dionex IonPac AG9-HC 4×50 mm guard column was used for the chromatographic separation of the analytes. The eluent was 12 mM KOH and the limit of quantification for the inorganic anions were in the range 0.02 - 0.20 mg L-1. Tea infusions were prepared traditionally by pouring the tea bags with 200 mL of boiling ultra-pure water. Influence of the brewing time on the extraction of inorganic anions from the tea bags was examined and optimum brewing time was determined as 6 min according to the results obtained. Finally, the ion chromatographic technique was applied to analyze the inorganic anions in some black, green, and white tea bag samples and five anions were determined quantitatively. The nitrite and bromide amount in all the samples were well below the quantification limit of the method.

Keywords

Ion chromatography, inorganic anions, black tea, green tea, white tea

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