Extraction of Sodium Copper Chlorophyll in Food Samples Based on Cloud Point Extraction with a Nonionic Surfactant

• Main Authors: Chen SUN, Guangyu LIU, Peixia ZHAO
• Format: Article
• Language: English
• Published: KeAi Communications Co., Ltd. 2018-01-01
• Series: Grain & Oil Science and Technology
• Online Access: http://www.sciencedirect.com/science/article/pii/S2590259819300470

Abstract:: A new method was developed for the determination of sodium copper chlorophyll (SCC) by cloud point extraction preconcentration and spectrophotometry, for which Triton X-114 was selected as a nonionic surfactant. Several factors affecting the extraction efficiency of SCC and its subsequent determination, including the pH of the sample solution, salt and surfactant concentrations, and equilibration temperature and time, were studied and optimized. The extraction efficiency approached 99.4%. The calibration graph under the optimum conditions was linear in the concentration range of 3–220 mg/L with correlation coefficients > 0.9997 (n = 8). The limit of detection for the analytes was 0.6 mg/L (S/N = 3). The proposed method is inexpensive, simple, and accurate for the extraction and determination of SCC in food samples. Keywords:: Cloud point extraction, Sodium copper chlorophyll, Triton X-114