title: Simultaneous determination of Allura Red and Ponceau 4R in drinks with the use of four derivative spectrophotometric methods and comparison with high-performance liquid chromatography.
abstract: Four simple, rapid, sensitive, and accurate spectrophotometric methods were developed for the simultaneous determination of Allura Red (AR) and Ponceau 4R (P) without previous chemical separation. The first method, derivative spectrophotometry, depends on first derivative spectrophotometry with zero-crossing and peak-to-base measurement. The second method, derivative ratio spectrophotometry, uses the first derivative of the ratio spectra. The ratio spectra are obtained by dividing the absorption spectra of a binary mixture by that of one of the components. The third method, differential derivative spectrophotometry, is based on the measurement of the difference absorptivities derivatized in the first order of a sample extract in 0.1 M NaOH relative to that of an equimolar solution in 0.1 M HCl. The fourth method, based on the compensation technique, is presented for the derivative spectrophotometric determination of binary mixtures with overlapping spectra by using ratios of the derivative maximum or minimum; the exact compensation of either component in the mixture can be achieved, followed by its determination. All the proposed methods were successfully applied to the determination of the colorants in their laboratory mixtures and granulated drinks without any interference by the ingredients. AR and P showed good linearity, with regression coefficients of 0.9994-0.9999. The LOD and LOQ values ranged from 0.059 to 0.102 and 0.198 to 0.341 microg/mL, respectively. The intraday and interday precision tests produced good RSD values (<1.37%); recoveries ranged from 98.75 to 100.37% for all four methods. The common ingredients and additives did not interfere in the AR and P determination. The results of the proposed methods were statistically compared with the results of an HPLC method given in the literature (Nordic Committee on Food Analysis; NMKL 130) at the 95% confidence level by Student's test and the variance ratio F-test. No statistically significant difference was found among these methods.
authors.forename: Fatma
authors.initials: F
authors.lastname: Turak
authors.forename: Mahmure Ustun
authors.initials: MU
authors.lastname: Ozgur
mesh_terms: D001391:Azo Compounds / Q000737:chemistry*; D001628:Beverages / Q000032:analysis*; D002138:Calibration; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D009282:Naphthalenesulfonates; D015203:Reproducibility of Results; D013053:Spectrophotometry / Q000379:methods*
chemical_list: D001391:Azo Compounds; D009282:Naphthalenesulfonates; C005915:Allura Red AC Dye; C576297:ponceau 4R