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Combination of solvent extraction with deep eutectic solvent based dispersive liquid–liquid microextraction for the analysis of aflatoxin M 1 in cheese samples using response surface methodology optimization
Author(s) -
Masrouri Mobin,
Afshar Mogaddam Mohammad Reza,
Farajzadeh Mir Ali,
Nemati Mahboob,
Lotfipour Farzaneh
Publication year - 2021
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.202001183
Subject(s) - chromatography , deep eutectic solvent , acetonitrile , extraction (chemistry) , solvent , chemistry , response surface methodology , liquid–liquid extraction , sample preparation , toluene , analyte , eutectic system , organic chemistry , alloy
A new extraction procedure based on combination of a solvent extraction and deep eutectic solvent based dispersive liquid–liquid microextraction has been introduced for the extraction of aflatoxin M 1 from cheese samples. In this method, acetonitrile, deionized water, and n ‐hexane are added onto the sample and vortexed. Owning to different affinities of the substances in cheese toward the mentioned solvents, an efficient and selective extraction of the analyte is done in the acetonitrile phase. After centrifugation, the acetonitrile phase is removed and mixed with a new hydrophobic deep eutectic solvent prepared from N,N‐diethanol ammonium chloride and carvacrol as an extraction solvent. The mixture is injected into deionized water, and a cloudy solution is obtained. Eventually, an aliquot of the organic phase is injected into high‐performance liquid chromatography‐fluorescence detection. After optimizing the effective parameters with the response surface methodology and a quadratic model, limits of detection and quantification were 0.74 and 2.56 ng/kg, respectively. The obtained extraction recovery and enrichment factor were 94% and 94, respectively. Also, intra‐ ( n = 6) and interday ( n = 4) precisions were less than or equal to 8.6% at a concentration of 5 ng/kg. The suggested method was applied to determine aflatoxin M 1 in different cheese samples.