A dispersive liquid microextraction method has recently been developed for the extraction and preconcentration of natamycin from samples of dairy products such as cheese, and its determination by indirect flame atomic absorption spectrometry.
This method involves injecting the samples with a mixture of a dispersing solvent, ethanol, and an extraction solvent, trichloroethane. A cation, a positively charged ion which is present in elements such as sodium and potassium in the form of ionised salts, is also added.
During this process, the natamycin is extracted from the mixture in the form of fine droplets. After centrifugation, these droplets then settle to the bottom of a tube with a conical bottom.
The sedimented phase finally indicates the presence of natamycin, which shows that this method can be used successfully in samples of cheese and other dairy products.