Beitr�ge zur Analytik von Farbstoffen

“…Depending on the kind of food and chemical structures of colorants used, simple extraction with water (Berzas Nevado et al 1998a, b), ion-pair extraction (Lau et al 1995;Lehmann et al 1986), or adsorption on solid materials, such as wool threads (Thaler and Sommer 1953), alumina (Maslowska and Janiak 1997), octadecylsilyl silica (Lehmann et al 1970), or polyamide (Ni and Gong 1997;Sabir et al 1980), have been described. In the latter cases, desorption of colorants using mixtures of solvents makes possible their analysis.…”

Section: Introductionmentioning

confidence: 98%

Simultaneous Voltammetric Determination of Synthetic Colorants in Foods Using a Magnetic Core–Shell Fe3O4@SiO2/MWCNTs Nanocomposite Modified Carbon Paste Electrode

2015

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This paper reports the production of a novel magnetic nanocomposite based on multi-walled carbon nanotubes (MWCNTs) decorated with magnetic coreshell Fe 3 O 4 @SiO 2 nanoparticles which were used to f a b r i c a t e a m o d i f i e d c a r b o n p a s t e e l e c t r o d e (Fe 3 O 4 @SiO 2 /MWCNT-CPE). The Fe 3 O 4 @SiO 2 / MWCNT-CPE was investigated for the simultaneous determination of sunset yellow (SY) and tartrazine (TT) in 0.1 mol/L phosphate buffer solution (pH 6.0) using square wave voltammetry (SWV). The synthesized nanocomposite was characterized by transmission electron microscopy, scanning electron microscopy, energy dispersive spectroscopy and Fourier transform infrared spectroscopy. The proposed electrode exhibits linear ranges of 0.5-100 μmol/L SY and TT with detection limits of 0.05 and 0.04 μmol/L for SY and TT, respectively. The novel proposed voltammetric method was successfully applied in the simultaneous determination of SY and TT in food products, with results similar to those obtained using a HPLC method at 95 % confidence level.

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“…Isolation from the food sample or an aqueous extract therefrom is carried out either by adsorption on wool [4,5] or polyamide [6][7][8][9], by ion-pair extraction with tertiary butylammonium salts [10] or by solid-phase extraction with C materials [11,12]. The last two methods are to be preferred if the colorants are to be determined quantitatively.…”

Section: Introductionmentioning

confidence: 99%

Quick spectrophotometric identification of synthetic food colorants by linear regression analysis

Hofer

Jenewein

1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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A quick spectrophotometric method for the identification of artificial food colorants, following isolation by adsorption on wool, is described. The method is based on a computational comparison of a measured UV/VIS colorant spectrum with a series of reference spectra. A calculated spectrum, which shows the best fit to the measured spectrum, is obtained from the reference spectra by means of linear regression analysis. The food colorants present in the sample are obtained from the calculation parameters of the linear regression analysis. The method is tested with mixtures of pure food colorants and selected artificially coloured foodstuffs. Agreement between measured and calculated spectra was excellent in most cases. All colorants present could be unambiguously identified.

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Beitr�ge zur Analytik von Farbstoffen

Cited by 12 publications

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Simultaneous Voltammetric Determination of Synthetic Colorants in Foods Using a Magnetic Core–Shell Fe3O4@SiO2/MWCNTs Nanocomposite Modified Carbon Paste Electrode

Quick spectrophotometric identification of synthetic food colorants by linear regression analysis

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