title: Aqueous two-phase based on ionic liquid liquid-liquid microextraction for simultaneous determination of five synthetic food colourants in different food samples by high-performance liquid chromatography.
abstract: A rapid and effective method of aqueous two-phase systems based on ionic liquid microextraction for the simultaneous determination of five synthetic food colourants (tartrazine, sunset yellow, amaranth, ponceau 4R and brilliant blue) in food samples was established. High-performance liquid chromatography coupled with an ultraviolet detector of variable wavelength was used for the determinations. 1-alkyl-3-methylimidazolium bromide was selected as the extraction reagent. The extraction efficiency of the five colourants in the proposed system is influenced by the types of salts, concentrations of salt and [CnMIM]Br, as well as the extracting time. Under the optimal conditions, the extraction efficiencies for these five colourants were above 95%. The phase behaviours of aqueous two-phase system and extraction mechanism were investigated by UV-vis spectroscopy. This method was applied to the analysis of the five colourants in real food samples with the detection limit of 0.051-0.074 ng/mL. Good spiked recoveries from 93.2% to 98.9% were obtained.
authors.affiliation: College of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou 225002, China; Analysis and Test Centre of Jiangsu Marine Resources Development Research Institute, Lianyungang 222001, China; School of Chemistry and Chemical Engineering, Huaihai Institute of Technology, Lianyungang 222005, China.
authors.forename: Ou
authors.initials: O
authors.lastname: Sha
authors.affiliation: College of Chemistry & Chemical Engineering, Yangzhou University, Yangzhou 225002, China. Electronic address: 7993259@163.com.
authors.forename: Xiashi
authors.initials: X
authors.lastname: Zhu
authors.affiliation: School of Chemistry and Chemical Engineering, Huaihai Institute of Technology, Lianyungang 222005, China.
authors.forename: Yanli
authors.initials: Y
authors.lastname: Feng
authors.affiliation: School of Chemistry and Chemical Engineering, Huaihai Institute of Technology, Lianyungang 222005, China.
authors.forename: Weixing
authors.initials: W
authors.lastname: Ma
mesh_terms: D000548:Amaranth Dye / Q000032:analysis; D001391:Azo Compounds / Q000032:analysis; D001557:Benzenesulfonates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D052578:Ionic Liquids / Q000737:chemistry; D057230:Limit of Detection; D059627:Liquid Phase Microextraction / Q000379:methods*; D009282:Naphthalenesulfonates; D012492:Salts / Q000032:analysis; D012680:Sensitivity and Specificity; D013645:Tartrazine / Q000032:analysis; D014867:Water / Q000737:chemistry
chemical_list: D001391:Azo Compounds; D001557:Benzenesulfonates; D005505:Food Coloring Agents; D052578:Ionic Liquids; D009282:Naphthalenesulfonates; D012492:Salts; D014867:Water; D000548:Amaranth Dye; C006796:brilliant blue; C005842:6-hydroxy-5-((p- sulfophenyl)azo)-2-naphthalenesulfonic acid disodium salt; D013645:Tartrazine; C576297:ponceau 4R
keywords: Aqueous two-phase; HPLC; Ionic liquid; Synthetic food colourants