期刊
FOOD CHEMISTRY
卷 242, 期 -, 页码 533-537出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.039
关键词
Magnetic nanomaterial; Method development; Food control; Sudan dyes; Food analysis; Para Red
资金
- Mardin Artuklu University [MAU-BAP-14-SHMYO-09]
Hybrid nanostructures composed of gamma-Fe2O3 (maghemite) and carboxylated-multi walled carbon nanotube (cMWCNT) were used for the magnetic solid phase extractions and determination of Sudan I, II, III, IV, Para Red, Sudan Black B and Sudan Red 7B in chili products. High performance liquid chromatography (HPLC) was employed for the measurements. Limit of quantification (LOQ) values were found in the range 0.44-2.82 ng mL(-1) for analytes. The best extraction parameters were determined as pH 8.0, 40 mg of magnetic nanoparticle, 4.0 min of contact time, 0.3 mL desorption by acetonitrile. The samples were dissolved in acetone-dichloromethane-methanol (3: 2: 1, v/v/v) and diluted with acetonitrile-methanol (v/v; 80: 20) before the method was applied. Concentrations of Sudan dyes and Para Red were determined in four samples of chili powder from less than LOQ to 31.21 +/- 1.6 ng g(-1), two samples of chili tomato sauces (lower than LOQ) and two samples of ketchup (lower than LOQ).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据