Speciation of metal in the liquid food samples

ABSTRACT Master Thesis METAL SPECIATION IN THE LIQUID FOOD SAMPLES Gökçe KAYA Firat University Graduate School of Natural and Applied Sciences, Department of Chemistry 2004, Page: 55 +2 +3 In this study, the development of a method for determination of Fe and Fe concentrations +2 in a matrix was proposed. For this purpose, Fe was complexed by l-(2-Pyridyl azo)-2-naphthol +3 (PAN) and extracted to chloroform phase while Fe remains in aqueous phase. The parameters that +2 +3 affect to be maximum of the recovery of Fe and to be of minimum of the recovery of Fe were optimized. Optimum conditions were obtained as pH = 1, 50 mg l-(2- Pyridyl azo)-2-naphthol (PAN), stirring time of 20 minute and chloroform volume of 8 ml. The developed method was applied to the +2 +3 determination of Fe and Fe in beverages such as tea, cola and fruit juice which most consumed in world after drinking water and pekmez that is important beverages in Turkey. From the results obtained, the m and respectively tea, fruit juice and cola. +2 +3 From the results obtained, the most high Fe and Fe concentrations were found in pekmez Keywords: Iron, l-(2- Pyridyl azo )-2- naphthol (PAN),speciation, solvent extraction, tea, cola, fruit juice, pekmez.