Magnetic solid-phase extraction coupled with HPLC for the determination of Allura Red in food and beverage samples.
A magnetic solid-phase extraction (MSPE) protocol prior to HPLC was developed for the extraction and determination of Allura Red in food samples. Magnetic nanoparticles were coated with tetraethylorthosilicate and 3-aminopropyltriethoxysilane and modified by graphene. Scanning electron microscopy, transmission electron microscopy and Fourier-transform infrared spectrometry were used to characterise the graphene-functionalised sorbents; and the main parameters affecting the extraction such as sample volume, temperature, pH and time were investigated and established. Under optimised conditions, the pre-concentration factor of Allura Red was 200, and the calibration curve was linear at a concentration range of 5-1500 μg kg-1. The LOD was 2 μg kg-1, the limit of quantification was 7 μg kg-1, and the relative standard deviation was 3.3%. The prepared MSPE procedure was simple and fast, and it was successfully applied for the determination of Allura Red in beverages, candy and jelly.
a College of Chemistry and Materials , Shanxi Normal University , Linfen , China.
Youwei
Y
Yu
a College of Chemistry and Materials , Shanxi Normal University , Linfen , China.
Zhefeng
Z
Fan
D001391:Azo Compounds / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005506:Food Contamination / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D060328:Magnetic Phenomena; D052616:Solid Phase Extraction / Q000379:methods*; D013696:Temperature
D001391:Azo Compounds; C005915:Allura Red AC Dye
Allura Red; food samples; high-performance liquid chromatography; magnetic solid-phase extraction