Bazı gıda ve su örneklerinde lityum düzeylerinin spektroskopik yöntemlerle belirlenmesi
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Date
2015
Authors
Demir, İlknur
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Journal ISSN
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, alevli atomik emisyon spektrometresi (FAES) ile içme suyu ve ekmek örneklerinde lityum tayini yapılmıştır. Bursa'nın dört farklı bölgesinden on bir noktadan, direkt mutfak çeşmesinden alınan içme suyu örnekleri ile Bursa'da ticari olarak satılan dört farklı markanın beyaz, kepekli ve çavdar ekmek türlerinde lityum düzeyleri incelenmiştir. İçme suyu örnekleri alındıktan sonra yirmi dört saat içerisinde % 0,2 HNO3 içerecek şekilde asitlendirilmiştir. İçme suyu örnekleri direkt okuma ve buharlaştırma ile 25-30 kat zenginleştirilerek okuma ile karşılaştırmalı olarak incelenmiştir. Ekmek örnekleri kurutulduktan sonra homojen hale getirilmiş daha sonra açık sistem yaş çözünürleştirme işlemi uygulanmıştır. İçme suyu ve ekmekte bulunabilecek element, anyon ve asitlerin lityum tayinine girişim etkileri incelenmiştir. Ekmek örneklerinde analizler sırasında alev başlığında karbonlaşmayı önlemek için örneklere uygun oranlarda Triton X-100 çözeltisi eklenmiştir. Çalışmada, içme suyu ve ekmek örneklerinde AES ile lityum (Li) tayini için elde edilen tayin sınırı (LOD) 0,001 mg/L ; tayin miktarı ise (LOQ) 0,003 mg/L olarak belirlenmiştir. Her iki örnek türü için standart ekleme metodu ile analiz metodunun doğruluğu saptanmıştır. İçme suyu örneklerinde standart ekleme metodu ile geri kazanım % 89-91 iken, ekmek örneklerinde % 96-115 aralığında bulunmuştur. İçme suyu örnekleri için AES ile direkt okuma ve zenginleştirme sonrası okuma ile belirlenen Li düzeyleri birbiriyle uyumlu ve 0,01- 0,03 mg/L arasında olduğu belirlenmiştir. Ekmek örnekleri için Li düzeyleri beyaz ekmek çeşitlerinde 0,11-0,31 (mg/kg) ; kepek ekmeği çeşitlerinde 0,14-0,31 (mg/kg); çavdar ekmeği çeşitlerinde 0,17-0,33 (mg/kg) olarak belirlenmiştir.
In this study, lithium has been determined in drinking water and bread samples by flame atomic emission spectroscopy (FAES). In the analysis, drinking water samples which were collected from eleven points and white, wholemeal and rye bread samples which were bought from four brands in Bursa city were used for the determination of lithium. For the analysis of drinking water samples, the results of direct runs of the samples and 25-30 times enrichment of samples by vaporization were compared. Bread samples were dried, homogenizated and prepared by open wet digestion procedure. The possible interfering effects of the elements, anions and acids to lithium emission signal were investigated. Triton X-100 solution was added to the bread samples, for suppressing the carbonization in the buner head. For both methods which used for drinking water and bread samples; the limit of determination (LOD) and the limit of quantification (LOQ) of the methods were determined as 0.001 mg/L ; 0.003 mg/L respectively. Standard addition method was used for the accuracy of the methods. The results of the recoveries for drinking water samples were found as 89-91 % and for bread samples were 96-115 %. For the analysis of drinking water samples by FAES, the results for the direct runs of the samples and the 25-30 times enrichment of samples by vaporization were compatible with each other and were in the 0.01- 0.03 mg/L level. The lithium levels of white bread, wholemeal bread and rye bread samples were found as 0.11-0.31 (mg/kg); 0.14-0.31 (mg/kg); 0.17-0.33 (mg/kg) respectively.
In this study, lithium has been determined in drinking water and bread samples by flame atomic emission spectroscopy (FAES). In the analysis, drinking water samples which were collected from eleven points and white, wholemeal and rye bread samples which were bought from four brands in Bursa city were used for the determination of lithium. For the analysis of drinking water samples, the results of direct runs of the samples and 25-30 times enrichment of samples by vaporization were compared. Bread samples were dried, homogenizated and prepared by open wet digestion procedure. The possible interfering effects of the elements, anions and acids to lithium emission signal were investigated. Triton X-100 solution was added to the bread samples, for suppressing the carbonization in the buner head. For both methods which used for drinking water and bread samples; the limit of determination (LOD) and the limit of quantification (LOQ) of the methods were determined as 0.001 mg/L ; 0.003 mg/L respectively. Standard addition method was used for the accuracy of the methods. The results of the recoveries for drinking water samples were found as 89-91 % and for bread samples were 96-115 %. For the analysis of drinking water samples by FAES, the results for the direct runs of the samples and the 25-30 times enrichment of samples by vaporization were compatible with each other and were in the 0.01- 0.03 mg/L level. The lithium levels of white bread, wholemeal bread and rye bread samples were found as 0.11-0.31 (mg/kg); 0.14-0.31 (mg/kg); 0.17-0.33 (mg/kg) respectively.
Description
Keywords
Lityum, İçme suyu, Ekmek, Atomik absorpsiyon spektroskopisi, Atomik emisyon spektroskopisi, Lithium, Drinking water, Bread, Atomic absorption spectroscopy, Atomic emission spectroscopy
Citation
Demir, İ. (2015). Bazı gıda ve su örneklerinde lityum düzeylerinin spektroskopik yöntemlerle belirlenmesi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.