title: Ionic liquid-based matrix solid-phase dispersion coupled with homogeneous liquid-liquid microextraction of synthetic dyes in condiments.
abstract: The ionic liquid-based matrix solid-phase dispersion homogeneous liquid-liquid microextraction (IL-based MSPD-HLLME) was developed and applied to the extraction of four banned dyes, including chrysoidin, safranine O, auramine O and rhodamine B, in condiment samples. High performance liquid chromatography was applied to the separation and determination of the analytes. The solid sample was directly treated by MSPD using ionic liquid as dispersant and the eluate obtained in MSPD was treated by HLLME. Some experimental parameters, including type of dispersant, ratio of sample to dispersant, type and volume of ionic liquid, type and volume of elution solvent, pH value and ionic strength of the elution solvent, amount of ion-pairing agent (NH4PF6) and extraction time, were investigated and optimized. The linearities for determining the analytes were in the range of 60-2000μgkg(-1) for chrysoidin, 40-2000μgkg(-1) for safranine O and 20-1000μgkg(-1) for auramine O and rhodamine B, with the correlation coefficients ranging from 0.9964 to 0.9991. The limits of detection for the analytes were between 6.7 and 26.8μgkg(-1) and the limits of quantification were between 15.99 and 58.48μgkg(-1). When the present method was applied to the analysis of spiked condiment samples, the recoveries of the analytes ranged from 90.69 to 113.52% and relative standard deviations were lower than 8.2%. The present method combined the advantages of MSPD and HLLME, and could be applied for the determination of synthetic dyes in condiment samples.
authors.affiliation: College of Chemistry and Life Science, Changchun University of Technology, Changchun 130012, China; College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Zhibing
authors.initials: Z
authors.lastname: Wang
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China; College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
authors.forename: Liyuan
authors.initials: L
authors.lastname: Zhang
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Na
authors.initials: N
authors.lastname: Li
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Lei
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Mingyuan
authors.initials: M
authors.lastname: Shao
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Yang
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Song
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Aimin
authors.initials: A
authors.lastname: Yu
authors.affiliation: College of Chemistry, Jilin University, Changchun 130012, China.
authors.forename: Hanqi
authors.initials: H
authors.lastname: Zhang
authors.affiliation: College of Chemistry and Life Science, Changchun University of Technology, Changchun 130012, China; College of Chemistry, Jilin University, Changchun 130012, China. Electronic address: analchem@jlu.edu.cn.
authors.forename: Fangping
authors.initials: F
authors.lastname: Qiu
mesh_terms: D002851:Chromatography, High Pressure Liquid; D004396:Coloring Agents / Q000032:analysis / Q000302:isolation & purification*; D003212:Condiments / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D005524:Food Technology / Q000379:methods*; D052578:Ionic Liquids / Q000737:chemistry; D059627:Liquid Phase Microextraction
chemical_list: D004396:Coloring Agents; D052578:Ionic Liquids
keywords: Condiments; Dyes; High-performance liquid chromatography; Homogeneous liquid–liquid microextraction; Ionic liquid-based matrix solid-phase dispersion