Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Modified QuEChERS Approach for Analysis of Synthetic Food Dyes in Jellies and Smarties

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food analytical methods

ISSN

1936-9751

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

1619-1626

Kód UT WoS článku

000431323000007

EID výsledku v databázi Scopus

2-s2.0-85042773836