An aluminium sensitized spectrofluorimetric method coupled with salting-out assisted liquid-liquid ultrasonic extraction for the determination of four widely used fluoroquinolones (FQs) namely norfloxacin (NOR), ofloxacin (OFL), ciprofloxacin (CIP) and gatifloxacin (GAT) in bovine raw milk was described. The analytical procedure involves the fluorescence sensitization of aluminium (Al(3+)) by complexation with FQs, salting-out assisted liquid-liquid ultrasonic extraction (SALLUE), followed by spectrofluorometry. The influence of several parameters on the extraction (the salt species, the amount of salt, pH, temperature and phase volume ratio) was investigated. Under optimized experimental conditions, the detection limits of the method in milk varied from 0.009 μg/mL for NOR to 0.016 μg/mL for GAT (signal-to-noise ratio (S/N)=3). The relative standard deviations (RSD) values were found to be relatively low (0.54-2.48% for four compounds). The calibration graph was linear from 0.015 to 2.25 μg/mL with coefficient of determinations not less than 0.9974. The methodology developed was applied to the determination of FQs in bovine raw milk samples. The main advantage of this method is simple, accurate and green. The method showed promising applications for analyzing polar analytes especially polar drugs in various sample matrices.
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Article Synopsis
- This review investigates how inorganic salts influence the effectiveness of ultrasound-assisted degradation of various contaminants, revealing mixed research findings on the topic.
- It analyzes 44 studies to understand the impact of salting-out effects, cavitation bubble behavior, and radical species generation on contaminant degradation, noting that high-intensity ultrasound is particularly effective in salt solutions.
- The results indicate that while hydrophilic contaminants degrade better with increased ionic strength, many hydrophobic ones do not benefit as much, suggesting that radical-mediated processes play a key role in enhancing degradation rather than the salting-out effect.
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