Cloud Point Extraction and Spectrophotometric Determination of Allura Red (E129) in Foodstuffs
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Date
2018
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info:eu-repo/semantics/openAccess
Abstract
A new cloud point extraction method was developed for preconcentration of allura red food dyeas a prior step to its spectrophotometric determination by UV-Vis spectrometry. Allura red was determined at 506nm. Extraction parameters such as H2SO4 and surfactant concentrations, equilibration time and temperature wereinvestigated and optimized. Interference efects of matrix components were investigated. Preconcentration factor ofthe method was obtained as 25. The relative standard deviations of the method were lower than 6%. Detection limitand quantitation limit of the method were determined as 3.0 and 8.5 ng mL-1, respectively. Linear calibration curvewas plotted in the range of 0-6 µg mL-1. Finally, the method was successfully applied to foodstuffs to determinethe allura red contents of energy drink, candy, drink powder, syrup and jelly samples. Allura red concentrations offoodstuffs were determined between 9-499 µg g-1 and 47-231 µg mL-1 for solid and liquid samples, respectively
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Keywords
Kimya, Analitik, Kimya, Uygulamalı, Kimya, Tıbbi, Gıda Bilimi ve Teknolojisi
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Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi
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Volume
8
Issue
4
