Journal
FOOD CHEMISTRY
Volume 244, Issue -, Pages 1-6Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.006
Keywords
Sudan dyes; Dispersive liquid-liquid microextraction; Salting-out phenomenon; Solidification of floating organic droplets
Funding
- Semnan University
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In this work, a novel method, namely centrifugeless dispersive liquid-liquid microextraction, is introduced for the efficient extraction of banned Sudan dyes from foodstuff and water samples. In this method, which is based upon the salting-out phenomenon, in order to accelerate the extraction process, the extraction solvent (1-undecanol, 75 mu L) is dispersed into the sample solution. Then the mixture is passed through a small column filled with 5 g sodium chloride, used as a separating reagent. In this condition, fine droplets of the extraction solvent are floated on the mixture, and the phase separation is simply achieved. This method is environmentally friendly, simple, and very fast, so that the overall extraction time is only 7 min. Under the optimal experimental conditions, the preconcentration factors in the range of 90-121 were obtained for the analytes. Also good linearities were obtained in the range of 2.5-1200 ng mL(-1) (r(2) >= 0.993).
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