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

Allura kırmızısı gıda boyasının UV-Vis spektrometresi ile spektrofotometrik tayini öncesi önderiştirme basamağı olarak yeni bir bulutlanma noktası ekstraksiyon metodu geliştirilmiştir. Allura red506 nm’de tayin edilmiştir. H2SO4 ve yüzey aktif madde konsantrasyonu, denge zamanı ve sıcaklığıgibi ekstraksiyon parametreleri incelenmiş ve optimize edilmiştir. Matris bileşenlerinin analize girişimetkisi incelendi. Metodun zenginleştirme faktörü 25 olarak saptandı. Metodun bağıl standart sapması6% değerinin altında bulunmuştur. Metodun gözlenebilme ve tayin sınır değerleri sırası ile 3.0 ve 8.5ng 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 içerenenerji içeceği, şeker, meşrubat tozu, şurup ve jöle örneklerine uygulanmıştır. Katı ve sıvı gıda maddeleriörneklerinin allura kırmızısı konsantrasyonları sırası ile 9-499 µg g-1 ve 47-231 µg mL-1 değerleri arasındatayin edilmiştir.

Anahtar Kelimeler:

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

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

A new cloud point extraction method was developed for preconcentration of allura red food dyeas a prior step to its spectrophotometric determination by UV-Vis spectrometry. Allura red was determined at 506nm. Extraction parameters such as H2SO4 and surfactant concentrations, equilibration time and temperature wereinvestigated and optimized. Interference efects of matrix components were investigated. Preconcentration factor ofthe method was obtained as 25. The relative standard deviations of the method were lower than 6%. Detection limitand quantitation limit of the method were determined as 3.0 and 8.5 ng mL-1, respectively. Linear calibration curvewas plotted in the range of 0-6 µg mL-1. Finally, the method was successfully applied to foodstuffs to determinethe allura red contents of energy drink, candy, drink powder, syrup and jelly samples. Allura red concentrations offoodstuffs 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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