Magnetic solid-phase extraction coupled with HPLC for the determination of Allura Red in food and beverage samples |
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Authors: | Youwei Yu |
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Affiliation: | College of Chemistry and Materials, Shanxi Normal University, Linfen, China |
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Abstract: | 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. |
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Keywords: | Allura Red food samples magnetic solid-phase extraction high-performance liquid chromatography |
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