A reliable method of quantification of trace copper in beverages with and without alcohol by spectrophotometry after cloud point extraction

• Main Authors: Ramazan Gürkan, Nail Altunay
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2013-01-01
• Series: Química Nova
• Subjects: copper; beverage samples; cloud point extraction
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422013000800012&lng=en&tlng=en

A new cloud point extraction (CPE) method was developed for the separation and preconcentration of copper (II) prior to spectrophotometric analysis. For this purpose, 1-(2,4-dimethylphenyl) azonapthalen-2-ol (Sudan II) was used as a chelating agent and the solution pH was adjusted to 10.0 with borate buffer. Polyethylene glycol tert-octylphenyl ether (Triton X-114) was used as an extracting agent in the presence of sodium dodecylsulphate (SDS). After phase separation, based on the cloud point of the mixture, the surfactant-rich phase was diluted with acetone, and the enriched analyte was spectrophotometrically determined at 537 nm. The variables affecting CPE efficiency were optimized. The calibration curve was linear within the range 0.285-20 µg L-1 with a detection limit of 0.085 µg L-1. The method was successfully applied to the quantification of copper in different beverage samples.