İÇECEKLERDE SODYUM BENZOAT VE POTASYUM SORBAT TAYİNİ İÇİN HAREKETLİ FAZ BİLEŞİMİNDE ETANOL KULLANILAN YEŞİL HPLC YÖNTEMİNİN GELİŞTİRİLMESİ

Öz

Amaç: Bu çalışma, hareketli fazda çevre dostu bir çözücü olarak etanol kullanarak içeceklerde sodyum benzoat (Na-BZT) ve potasyum sorbat (K-SBT) tayini için yeni ve çevreci bir yüksek performanslı sıvı kromatografi (HPLC) yöntemi geliştirmeyi amaçlamaktadır. Gereç ve Yöntem: Kromatografik parametreler Box-Behnken tasarımı kullanılarak optimize edilmiştir. Validasyon çalışmaları uluslararası kılavuzlara uygun olarak gerçekleştirilmiştir. Sonuç ve Tartışma: Geliştirilen yöntem, 7 dakikalık çalışma süresiyle yüksek doğruluk (%98.54-106.3), kesinlik (RSD≤%5) ve spesifiklik sergilemiştir. Na-BZT ve K-SBT için tespit limiti değerleri sırasıyla 0.06 ve 0.14 µg/ml idi. Daha az toksik bir çözücü olan etanol kullanımı, geleneksel çözücülere kıyasla çevresel etkiyi en aza indirmiştir. Yöntemin uygulanabilirliği on farklı içecek örneğinin analiz edilmesiyle doğrulanmıştır. Sonuçlar, içecek endüstrisinde etanol bazlı HPLC yöntemlerinin daha geniş uygulama potansiyelini göstermektedir.

Anahtar Kelimeler

• Deneysel tasarım
• gıda analizi
• HPLC
• potasyum sorbat
• sodyum benzoat

DEVELOPMENT OF A GREEN HPLC METHOD USING ETHANOL IN THE MOBILE PHASE COMPOSITION FOR THE DETERMINATION OF SODIUM BENZOATE AND POTASSIUM SORBATE IN BEVERAGES

Öz

Objective: This work aims to develop a novel and green high-performance liquid chromatography (HPLC) method for determining sodium benzoate (Na-BZT) and potassium sorbate (K-SBT) in beverages using ethanol as an environmentally friendly solvent in the mobile phase. Material and Method: The chromatographic parameters were optimized using the Box-Behnken design. Validation studies were carried out in accordance with international guidelines. Result and Discussion: The developed method displayed high accuracy (98.54-106.3%), precision (RSD≤5%), and specificity, with a total run time of 7 minutes. The limit of detection values for Na-BZT and K-SBT were 0.06 and 0.14 µg/ml, respectively. The use of ethanol, a less toxic solvent, minimized environmental impact compared to traditional solvents. The method's applicability was confirmed by analyzing ten different beverage samples. The results demonstrate the potential for broader application of ethanol-based HPLC methods in the beverage industry.

Anahtar Kelimeler

• Design of experiments
• food analysis
• HPLC
• potassium sorbate
• sodium benzoate

Kaynakça

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