Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585366 | Food Chemistry | 2018 | 32 Pages |
Abstract
The study developed a new method for proline detection in honey, wine and fruit juice using ultrasound assisted-cloud point extraction (UA-CPE) and spectrophotometry. Initially, a quaternary complex was built, containing proline, histamine, Cu(II), and fluorescein at pH 5.5. Samples were treated with ethanol-water mixture before extraction and preconcentration, using an ultrasonic bath for 10â¯min at 40â¯Â°C (40â¯kHz, 300â¯W). After the optimization of variables affecting extraction efficiency, good linearity was obtained between 15 and 600â¯Âµg Lâ1 with sensitivity enhancement factor of 105. The limits of detection and quantification were 5.7 and 19.0â¯Âµgâ¯Lâ1, respectively. The recovery percentage and relative standard deviations (RSD %) were between 95.3 and 103.3%, and 2.5 and 4.2%, respectively. The accuracy of the method was verified by the analysis of a standard reference material (SRM 2389a).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Semahat DaÄdeviren, Nail Altunay, Yasin Sayman, Ramazan Gürkan,