İçeceklerde Spektrofotometrik Okzalat Belirlenmesi için Yeni Ultrasonik destekli Bulutlanma Noktası Ekstraskisyonu ve Zenginlerştirme Yöntemi

S pektroforomere aracılığıyla okzalatın belirlenmesi öncesi onun önderiştirilmesi için yeni ultrasonik destekli bulutlanma noktası özütleme yöntemi geliştirildi. Optimum koşullarda, kalibrasyon eğrisinin 0.4–170 µg L− 1 çalışma aralığında yüksek doğrusalığa sahip olduğu görüldü. Seçme ve tayin sınırları sırasıyla 0.12 ve 0.40 µg L− 1 olarak bulundu. Yüzde bağıl standart sapma olarak kesinlik, %BSS n: 5; 10, 15, 30 µg L− 1 , %3.5 den daha düşük gözlendi. Ultrasonik koşullar altında, yöntem iki farklı asidik özütleme yaklaşımı kullanarak içecek örneklerindeki çözünür ve toplam okzalatın belirlenmesi için başarılı bir şekilde uygulandı. Son olarak, yöntemin geçerliliği elde edilen sonuçların referans yöntem ile karşılaştırılması ile doğrulandı

Anahtar Kelimeler:

Pyronin B, bulutlanma noktası, Ultrasonik destekli özütleme

A New Ultrasonic Assisted Cloud Point Extraction and Preconcentration Procedure for the Spectrophotometric Oxalate Determination in Beverages

Anew ultrasonic-assisted cloud point extraction procedure UA-CPE was developed for preconcentration of oxalate in beverages prior to determination via spectrophotometry. At optimal conditions, the calibration curve was highly linear in a working range of 0.4–170 μg L−1. The limits of detection and quantification were 0.12 and 0.40 μg L−1. the precision as the percentage relative standard deviation, RSD% n: 5; 10, 15, 30 μg L−1 was lower than 3.5%. The method was successfully applied to the determination of soluble and total oxalate in beverage samples using two different acidic extraction approaches under ultrasonic power. Finally, the method was validated by comparing the results obtained with those of the reference method.

Keywords:

Pyronine B, Clouding point, Ultrasound assisted extraction,

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