Development of deep eutectic solvent–based microwave‐assisted extraction combined with temperature controlled ionic liquid–based liquid phase microextraction for extraction of aflatoxins from cheese samples

Abstract

In this study, for the first time, a deep eutectic solvent‐based microwave‐assisted extraction was combined with ionic liquid–based temperature controlled liquid phase microextraction for the extraction of several aflatoxins from cheese samples. Briefly, the analytes are extracted from cheese sample (3 g) into a mixture of 1.5 mL choline chloride:ethylene glycol deep eutectic solvent and 3.5 mL deionized water by exposing to microwave irradiations for 60 s at 180 W. The liquid phase was taken and mixed with 55 μL 1‐hexyl‐3‐methylimidazolium hexafluorophosphate. By cooling the solution in the refrigerator centrifuge, a turbid state was obtained and the analytes were extracted into the ionic liquid droplets. The analytes were determined by high‐performance liquid chromatography equipped with fluorescence detector. Low limits of detection (9–23 ng kg–1) and quantification (30–77 ng kg–1), high extraction recovery (66%–83%), acceptable enrichment factor (40–50), and good precision (relative standard deviations ≤ 5.2%) were obtained using the offered approach. These results reveal the high extraction capability of the method for determination of aflatoxins in the cheese samples. In this method, there was no need for organic solvents and it can be considered as green extraction method.