Kevser BEYHAN, Diğdem TRAK, Burcu KABAK, YASİN ARSLAN

Sekiz Farklı Üreticiden Temin Edilen Siyah, Sütlü ve Beyaz Çikolata Örneklerindeki Gerekli ve Zehirli Metallerin Tayini

Çikolata, toplumun her kesiminden her yaştan insan tarafından tüketilen bir besindir. Çikolata, vücut için gerekli metaller için zengin bir kaynaktır, ancak içeriğinde toksik metaller de bulunabilmektedir. Bu yüzden çikolata örneklerindeki gerekli ve toksik metalleri belirlemek için doğru ve kesin yöntem seçilmelidir. Bu çalışmada 8 farklı markanın siyah, sütlü ve beyaz olmak üzere 3 farklı tipteki toplam 24 farklı çikolata örneğinde Na, K, Mg (II), Ca (II), Cu (II), Fe (III), Zn (II), Cd (II), Cr (III), Pb (II) ve Ni(II) tayinleri alevli atomik absorpsiyon spektrometre (FAAS) kullanılarak gerçekleştirilmiştir. Çikolata numunelerinin çözünürleştirilmesi için ise mikrodalga çözme sistemi kullanılmıştır. Çalışmada tüm sonuçlar % 95 güven seviyesinde verilmiştir. Ek olarak, yöntemin doğruluğu ıspanak yaprağı standart referans maddesinin (NIST-1570a) analizi ile test edilmiştir.

Anahtar Kelimeler:

Siyah çikolata, Sütlü çikolata, Beyaz çikolata, Esansiyel metal, Zehirli metal

Determination Essential and Toxic Metals in Bitter, Milk and White Chocolate Samples from Eight Different Manufacturers

Chocolate is consumed by people of all ages in every part of society. Chocolate is a very rich source of many essential metals for the body but it also may involve toxic metals. Therefore, the accurate and precise method should be selected and applied to determine the essential and toxic metals in the chocolate samples. In present study, Na, K, Mg (II), Ca(II), Cu(II), Fe(III), Zn(II), Cd(II), Cr(III), Pb(II) and Ni(II) metals were determined by using flame atomic absorption spectrometry (FAAS) in 24 different chocolate samples of 3 different types including 8 different brands of bitter, milk and white. The microwave-assisted digestion system was also used for the chocolate samples digestions. All results were given at 95% of confidence level. In addition, the accuracy of the method was also investigated by the analysis of a standard reference material (spinach leaves, NIST-1570a).

Keywords:

Bitter chocolate, Milk chocolate, White chocolate, Essential metal, Toxic metal,

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