Cloud Point Extraction and Determination of Cyclopiazonic Acid and Tenuazonic Acid in Tomato Juice

Abstract

Acloud point extraction as a preconcentration technique was developed for the determination of a tenua- zonic and a cyclopiazonic acid in tomato juices. These mycotoxins were extracted and preconcentrated using Triton-X 114 as surfactant and determined by high performance liquid chromatography with ultraviolet detection. The optimized extraction conditions were pH 2, 4% Triton X-114 w/v , 1% KNO3 w/v , 50°C as the extraction temperature and 30 min for extraction time. The extraction recoveries were found as 40% and 95% for tenuazonic acid and cyclopiazonic acid, respectively. The linearity of the proposed method was in the concentration range of 10 to 2000 ng mL-1 for both mycotoxins.

Keywords

• Cyclopiazonic acid,tenuazonic acid,cloud point extraction,tomato juice,HPLC

Domates Suyundaki Siklopiazonik Asit ve Tenuazonik Asitin Bulutlanma Noktası Ekstraksiyonu ve Tayini

Abstract

D omates suyunda tenuazonik asit ve siklopiazonik asit tayini için zenginleştirme yöntemi olarak bulutlanma noktası ekstraksiyonu geliştirildi. Mikotoksinler yüzey aktif madde olarak Triton X-114 ile zenginleştirildi ve ekstrakte edildi ve ultraviyole dedektörlü yüksek performanslı sıvı kromatografisi tayin edildi. Optimize edilen ekstraksiyon koşulları pH 2, %4 Triton X-114 w/v , %1 KNO3 w/v , 50°C ekstraksiyon sıcaklığı ve ekstraksiyon süresi 30dk olarak belirlendi. Ekstraksiyon geri kazanımları tenuazonik asit ve siklopiazonik asit için sırasıyla %40 ve %95 olarak bulundu. Sunulan yöntemin derişim aralığı her iki mikotoksin için 10 ile 2000 ng mL-1’ dir

Keywords

• Siklopiazonik asit,tenuazonik asit,bulutlanma noktası ekstraksiyonu,domates suyu,HPLC

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