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

Öz

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.

Anahtar Kelimeler

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

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Bazregar M, Rajabi M, Yamini Y, Beydokhti SA, Asghari A, 2018. Centrifugeless dispersive liquid-liquid microextraction based on salting-out phenomenon followed by high performance liquid chromatography for determination of Sudan dyes in different species. Food Chemistry, 244: 1–6.
2. Bişgin AT, Uçan M, Narin I, 2015. Comparison of Column Solid-Phase Extraction Procedures for Spectrophotometric Determination of E129 (Allura Red) in Foodstuff, Pharmaceutical, and Energy Drink Samples. Journal of AOAC International, 98: 946-952.
3. Bişgin AT, Sürme Y, Uçan M, Narin I, 2016. Solid-phase extraction and spectrophotometric determination of Allura Red (E129) in foodstuff, soft drink, syrup and energy drink samples: a comparison study. International Journal of Food Science and Technology, 51: 2367-2375.
4. Candir S, Narin I, Soylak M, 2008. Ligandless cloud point extraction of Cr(III), Pb(II), Cu(II), Ni(II), Bi(III) and Cd(II) ions in environmental samples with Tween 80 and flame atomic absorption spectrometric determination. Talanta, 77: 289-293.
5. Heidarizadi E, Tabaraki R, 2016. Simultaneous spectrophotometric determination of synthetic dyes in food samples after cloud point extraction using multiple response optimizations. Talanta, 148: 237-246.
6. Karatepe A, Akalın Ç, Soylak M, 2017. Spectrophotometric determination of carmoisine after cloud point extraction using Triton X-114. Turkish Journal of Chemistry, 41: 256-262
7. Lemos VA, Franc RSD, Moreira BO, 2007. Cloud point extraction for Co and Ni determination in water samples by flame atomic absorption spectrometry, Separation and Purification Technology, 54: 349-354.
8. Li X, Song N, Feng W, Jia Q, 2017. Cloud point extraction of rare earths and zinc using 1,10- phenanthroline and Triton X-114 coupled with microwave plasma torch-atomic emission spectrometry. Analytical Methods, 9: 5333-5338.

9. Misaghpour F, Nooshabadi MS, 2018. An Electrochemical Sensor for Analysis of Food Red 17 in the Presence of Tartrazine in Food Products Amplified with CdO/rGO Nanocomposite and 1,3-Dipropylimidazolium Bromide. Food Analytical Methods, 11: 646-653.
10. Nambiar AP, Sanyal M, Shrivastav PS, 2017. Performance Evaluation and Thermodynamic Studies for the Simultaneous Cloud Point Extraction of Erythrosine and Tartrazine Using Mixed Micelles in Food Samples. Food Analytical Methods,10: 3471-3480.
11. Pourreza N, Zareian M, 2009. Determination of Orange II in food samples after cloud point extraction using mixed micelles, Journal of Hazardous Materials 165: 1124-1127.
12. Pourreza N, Rastegarzadeh S, Larki A, 2011. Determination of Allura red in food samples after cloud point extraction using mixed micelles. Food Chemistry, 126: 1465–1469.
13. Rovina K, Siddiquee S, Shaarani SM, 2016. Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products. Frontiers in Microbiology, 7: 1-13.
14. Shi Z, He J, Chang W, 2004. Micelle-mediated extraction of tanshinones from Salvia miltiorrhiza bunge with analysis by high-performance liquid chromatography. Talanta, 64: 401-407.
15. Surme Y, Narin I, Soylak M, Yuruk H, Dogan M, 2007. Cloud point extraction procedure for flame atomic absorption spectrometric determination of lead(II) in sediment and water samples. Microchimica Acta, 157: 193-199.
16. Yu Y, Fan Z, 2016. Determination of Rhodamine B in Beverages Using a Polystyrene-Coated Magnetite Nanocomposite for Magnetic Solid Phase Extraction. Analytical Letters, 49: 1835-1846.
17. Yu L, Shi M, Yue X, Qu L, 2016. Detection of allura red based on the composite of poly(diallyldimethylammonium chloride) functionalized graphene andnickel nanoparticles modified electrode. Sensors and Actuators B, 225: 398-404.