Gıda Maddelerindeki Allura Kırmızısının (E129) Bulutlanma Noktası Ekstraksiyonu ve Spektrofotometrik Tayini

Year 2018, , 239 - 246, 30.12.2018

Abdullah Taner Bişgin

https://doi.org/10.21597/jist.397479

Cited By: 1

Abstract

Allura kırmızısı gıda boyasının UV-Vis spektrometresi ile spektrofotometrik tayini öncesi ön

deriştirme basamağı olarak yeni bir bulutlanma noktası ekstraksiyon metodu geliştirilmiştir. Allura red

506 nm’de tayin edilmiştir. H2SO4 ve yüzey aktif madde konsantrasyonu, denge zamanı ve sıcaklığı

gibi ekstraksiyon parametreleri incelenmiş ve optimize edilmiştir. Matris bileşenlerinin analize girişim

etkisi incelendi. Metodun zenginleştirme faktörü 25 olarak saptandı. Metodun bağıl standart sapması

6% değerinin altında bulunmuştur. Metodun gözlenebilme ve tayin sınır değerleri sırası ile 3.0 ve 8.5

ng mL-1 olarak tayin edilmiştir. 0 ile 6 µg mL-1 değerleri arasında doğrusal kalibrasyon eğrisi çizilmiştir.

Son olarak, metot, allura kırmızı boyası içeriğini tayin etmek amacıyla allura kırmızısı boyası içeren

enerji içeceği, şeker, meşrubat tozu, şurup ve jöle örneklerine uygulanmıştır. Katı ve sıvı gıda maddeleri

örneklerinin allura kırmızısı konsantrasyonları sırası ile 9-499 µg g-1 ve 47-231 µg mL-1 değerleri arasında

tayin edilmiştir.

Keywords

Allura kırmızısı, bulutlanma noktası ekstraksiyonu, gıdalar, spektrofotometri, spektrofotometri

Cloud Point Extraction and Spectrophotometric Determination of Allura Red (E129) in Foodstuffs

Abstract

A new cloud point extraction method was developed for preconcentration of allura red food dye

as a prior step to its spectrophotometric determination by UV-Vis spectrometry. Allura red was determined at 506

nm. Extraction parameters such as H2SO4 and surfactant concentrations, equilibration time and temperature were

investigated and optimized. Interference efects of matrix components were investigated. Preconcentration factor of

the method was obtained as 25. The relative standard deviations of the method were lower than 6%. Detection limit

and quantitation limit of the method were determined as 3.0 and 8.5 ng mL-1, respectively. Linear calibration curve

was plotted in the range of 0-6 µg mL-1. Finally, the method was successfully applied to foodstuffs to determine

the allura red contents of energy drink, candy, drink powder, syrup and jelly samples. Allura red concentrations of

foodstuffs were determined between 9-499 µg g-1 and 47-231 µg mL-1 for solid and liquid samples, respectively.

Keywords

cloud point extraction, foodstuffs, spectrophotometry, Allura red, spectrophotometry

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