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Sumantri
Prodi Farmasi FKIK UMY
Sampel preparation
A handling techniques of solid/liquid extraction or to
enrich analytes from sample matrices into an
analyzable format (final analyte solution).
Daftar Pustaka
1. Gennaro, A.R., (Ed.), 2002, Remington: The Science and Practice of Pharmacy,
20th Edition, Mack Publishing Co., Easton.
2. Kealey, D., & Haines, P.J., 2002, Analytical Chemistry, BIOS Scientific
Publishers Ltd., Oxford.
3. Nielsen, S.S., (Ed.), 2010, “Food Analysis”, Springer Science Media,
London.
4. Watson, D.G., 2003, Pharmaceutical Analysis, Churchill Livingstone,
London.
FOOD COMPOSITION
1. Water
2. Protein : essential amino acids, non-essential amino acids.
3. Fats : essential fatty acids, non-essentialfatty acids, other
lipid components.
4. Carbohydrates : monosaccharides, disaccharides,
polysaccharides.
5. Minerals
6. Vitamins : fat-soluble vitamins and water-soluble vitamins
7. Food additives
8. Microorganism
Preparasi sampel makanan
1. Penghalusan & homogen
Sampel padat (digerus sampai halus & homogen)
Sampel semi padat, suspensi, emulsi & cairan (diblender/mixer)
2. Penjernihan/deproteinisasi (untuk sampel cairan, suspensi, emulsi,
dan semi padat)
Ditambahkan clarifying agents (bahan penjernih)
3. Ekstraksi
- dilarutkan, diaduk, vortex, sonikasi
- ekstraksi cair-cair & pengaturan pH
- solid phase extraction (SPE), refluks
4. Penyiapan larutan sampel (pengenceran, penyaringan, sentrifugasi,
evaporasi, freeze-drying, sample clean-up, derivatisasi)
Clarifying Agent
Zat penjernih (Clarifying Agent) diperlukan untuk
menghilangkan :
– protein
– koloid
– zat warna
– zat optis aktif/rotasi spesifik lain
Zat penjernih :
1. Alumina cream (asam 6. Kieselguhr
lemah) 7. Campuran Ba(OH)2 dan
2. Pb asetat ZnSO4
3. Zink ferrosianida 8. Campuran merkuri nitrat
4. Carbo adsorbens dan alkali
5. Asam fosfotungstat dan 9. Poliamida, gelatin, dan
asam trikloroasetat polivinil polipirolidon
10. Penukar ion
FIGURE 1
Summary of chemical interactions among major food constituents: L, lipid pool (triacylg lycerols,
fatty acids, and phospholipids); C, carbohydrate pool (polysaccharides, sugars, org anic acids, and
so on); P, protein pool (proteins, peptides, amino acids, and other N-containing substances).
Important factors governing the stability of Foods
during handling , processing , and storage
• Product factors: chemical properties of individual constituents
(including catalysts), oxygen content, pH, water activity.
• Environmental factors: temperature (T), time (t), composition
of the atmosphere, chemical, physical or biological treatments
imposed, exposure to light, contamination, physical abuse.
Liquid phase extraction (LPE)
Contoh:
Ekstraksi asam benzoat dalam produk makanan minuman
OH
asam benzoat
ONa OH
O O
pp
+ NaOH + H2O
OH ONa
Preparasi Sampel ?
Prosedur Alkalimetri
NaCl jenuh
Asam (HCl)
(NaOH)
Sampel
AOAC, 1990
Data Elements Required for Assay Validation