Optimization of vortex-assisted switchable hydrophilicity solvent liquid phase microextraction for the selective extraction of vanillin in different matrices prior to spectrophotometric analysis

ELİK A., ALTUNAY N.

Food Chemistry, cilt.399, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 399
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.foodchem.2022.133929
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Switchable hydrophilicity solvent, Food composition, Vanillin, Experimental design, Green chemistry, Food analysis
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

© 2022 Elsevier LtdThe main purpose of this research article is to develop a vortex-assisted switchable hydrophilicity solvent liquid phase microextraction (VA-SHS-LPME) for the selective and efficient extraction of trace vanillin in food samples. Four switchable hydrophilicity solvents (SHSs) were prepared and tested for the extraction of vanillin. The obtained extract phase after phase separation was analyzed by UV–vis spectrophotometry. The extraction parameters including pH, vortex time, NaOH volume, and SHS volume were optimized using central composite design based on response surface methodology. Under optimized conditions, the linear range (0.2–400 ng mL−1 with r2 = 0.9985), limit of detection (0.06 ng mL−1), limit of quantitation (2.0 ng mL−1), extraction recovery (97 ± 4 %) and enhancement factor (220) were obtained. Also, relative standard deviations were less than 2.1 % indicating good precision. The VA-SHS-LPME procedure showed some advantages including good extraction, low consumption of chemical and low matrix effect. Finally, the VA-SHS-LPME procedure was applied for the determination of vanillin in food samples, and acceptable recoveries (91 ± 3–99 ± 3 %) were obtained.