Synthesis and characterization of a novel ionic liquid for preconcentration of Brilliant Blue FCF (E 133) from some foods by ultrasound assisted temperature controlled ionic liquid dispersive liquid liquid microextraction method prior to spectrophotometric analysis; A comparative study
Yükleniyor...
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, a novel ionic liquid (3-(3-chloro-2-hydroxypropyl)-1-butyl-1H-imidazol-3-ium hexafluorophosphate, (IL-2) was synthesized and characterized by FT-IR, NMR (1H,13C,31P) spectroscopy, and TGA. Two microextraction methods, ultrasonic assisted ionic liquid dispersive liquid liquid microextraction (USA-IL-DLLME) and ultrasonic assisted-temperature controlled ionic liquid DLLME, have been developed for preconcentration of Brilliant Blue FCF (E133) from some food products by the sythesized IL-2. For optimization of the both methods, several parameters such as volume of IL-2, pH, temperature, ultrasonication time, extraction time, centrifugation time, and salt effect were investigated. The obtained results for both methods under optimum conditions were compared. According to these results, the best limit of detection (4.55 µg L -1), enrichment factor (58), preconcentration factor (50), linear range (15–80 µg L -1), relative standard deviation % (1.15 %) were obtained by use of USA-TC-IL-DLLME method. Furthermore, the developed USA-TC-IL-DLLME method was succesfully applied to real samples for the preconcentration of Brilliant Blue FCF.
Açıklama
Anahtar Kelimeler
Brilliant Blue FCF, IL-DLLME, Preconcentration, Spectrophotometric analysis
Kaynak
Food Chemistry
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
445
Sayı
Künye
Erek, F., Işık, U. ve Meriç, N. (2024). Synthesis and characterization of a novel ionic liquid for preconcentration of Brilliant Blue FCF (E 133) from some foods by ultrasound assisted temperature controlled ionic liquid dispersive liquid liquid microextraction method prior to spectrophotometric analysis; A comparative study. Food Chemistry, 445, 1-11.
