Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39913094" target="_blank" >RIV/00216275:25310/18:39913094 - isvavai.cz</a>
Result on the web
<a href="https://link.springer.com/article/10.1007%2Fs12161-017-1130-9" target="_blank" >https://link.springer.com/article/10.1007%2Fs12161-017-1130-9</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s12161-017-1130-9" target="_blank" >10.1007/s12161-017-1130-9</a>
Alternative languages
Result language
angličtina
Original language name
Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties
Original language description
This work deals with the application of the QuEChERS method for extraction of synthetic food dyes (SFD) from confectionery samples: tartrazine (E102), quinoline yellow (E104), cochineal red A (E124), allura red (E129), patent blue V (E131), and brilliant blue (E133). Extraction conditions, like extraction solvent and its amount, sample amount, the pH adjustment and addition of salt, were optimised. The 5 mL of sample, 2 mL of propan-1-ol as extraction solvent with addition of 0.6 g NaCl, 2.4 g MgSO4, and 0.75 mL 35% HCl were experimentally found to be optimal. Analyses of extracts were performed by liquid chromatography with detection of SFD in the visible region. Recoveries of SFD were in the range of 79.3-100.0% with intra-day precision below 4.6% RSD. The modified QuEChERS method connected with liquid chromatography has been applied to quantify SFD in samples of confectionery (smarties and jellies). The whole procedure was evaluated as a fast method for screening of SFD content in samples of jellies and smarties.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food analytical methods
ISSN
1936-9751
e-ISSN
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Volume of the periodical
11
Issue of the periodical within the volume
6
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
1619-1626
UT code for WoS article
000431323000007
EID of the result in the Scopus database
2-s2.0-85042773836