Development of an orbital shaker-assisted fatty acid-based switchable solvent microextraction procedure for rapid and green extraction of amoxicillin from complex matrices: Central composite design
In this study, a cheap, fast and simple orbital shaker-assisted fatty acid-based switchable solvent microextraction (OS-FASS-ME) procedure was developed for the extraction of amoxicillin (AMOX) in dairy products, pharmaceutical samples and wastewater prior to its spectrophotometric analysis. Fatty a...
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Veröffentlicht in: | Food chemistry 2024-10, Vol.454, p.139785, Article 139785 |
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Sprache: | eng |
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Zusammenfassung: | In this study, a cheap, fast and simple orbital shaker-assisted fatty acid-based switchable solvent microextraction (OS-FASS-ME) procedure was developed for the extraction of amoxicillin (AMOX) in dairy products, pharmaceutical samples and wastewater prior to its spectrophotometric analysis. Fatty acid-based switchable solvents were investigated for extracting AMOX. The key factors of the OS-FASS-ME procedure were optimized using a central composite design. The linearity of OS-FASS-ME procedure was in the range 5–600 ng mL−1 with a correlation coefficient of 0.991. In five replicate experiments for 20 ng mL−1 of AMOX solution, the recovery and relative standard deviation were 95.8% and 2.2%, respectively. Limits of detection and quantification were found 1.5 ng mL−1 and 5 ng mL−1, respectively. The accuracy, precision, robustness and selectivity of the OS-FASS-ME procedure were investigated in detail under optimum conditions. The OS-FASS-ME procedure was applied to milk, cheese, wastewater, syrups and tablets. A comparison of the results obtained from the reference method and the OS-FASS-ME method showed that the OS-FASS-ME procedure can be successfully applied to complex matrices.
•Fatty acid-based switchable solvents were investigated for extraction of amoxicillin.•The optimized procedure does not include heating and centrifugation steps.•The linearity was in the range of 5–600 ng mL−1 (R2:0.991).•The LOD of the method was 1.5 ng mL−1 with an extraction time of 3.5 min. |
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ISSN: | 0308-8146 1873-7072 1873-7072 |
DOI: | 10.1016/j.foodchem.2024.139785 |