Simultaneous Spectrophotometric Determination of Sunset Yellow and Quinoline Yellow in a Single Step

2015 ◽  
Vol 62 (9) ◽  
pp. 772-779 ◽  
Author(s):  
Karim Asadpour-Zeynali ◽  
Sara Manafi-Khoshmanesh
Keyword(s):  
Spectrophotometric Determination ◽  
Single Step ◽  
Sunset Yellow ◽  
Quinoline Yellow

scholarly journals Simultaneous Determination of Synthetic Food Dyes Using a Single Cartridge for Preconcentration and Separation Followed by Photometric Detection

2020 ◽  
Vol 2020 ◽  
pp. 1-6 ◽  
Author(s):  
Elizaveta A. Rukosueva ◽  
Gulselem R. Aliyarova ◽  
Tatyana I. Tikhomirova ◽  
Vladimir V. Apyari ◽  
Pavel N. Nesterenko
Keyword(s):  
Spectrophotometric Determination ◽  
Solid Phase ◽  
Sunset Yellow ◽  
Photometric Detection ◽  
Chemically Modified ◽  
Relative Standard ◽  
Food Dyes ◽  
Quantitative Separation ◽  
Simultaneous Sorption

A novel preconcentration/separation method for simultaneous sorption-spectrophotometric determination of anionic food dyes Sunset Yellow and Tartrazine is proposed. The method is based on preconcentration of the dyes using solid phase extraction on a cartridge filled with silica chemically modified with C16 groups from aqueous solution at pH 1 followed by elution with water/acetonitrile mixture containing 2 mmol·L−1 KH2PO4 adjusted to pH 3 with a step gradient of acetonitrile content. This elution allows quantitative separation of the dyes which makes their individual spectrophotometric determination possible. The detection limits for Tartrazine and Sunset Yellow are 0.15 and 0.11 μg·mL−1 and the linearity range is 2–20 μg·mL−1. The method is applied for analysis of beverages. The recovery of dyes is higher than 97% at the relative standard deviation not exceeding 10%.

Simultaneous Preconcentration and Spectrophotometric Determination of Two Colorants (E110 and E133) in Some Foodstuffs Using a New Mussel-Inspired Adsorbent

2020 ◽  
Author(s):  
Abdullah Taner Bişgin ◽  
Zeynep Nalvuran ◽  
Orhan Gezici
Keyword(s):  
Surface Modification ◽  
Spectrophotometric Determination ◽  
Dip Coating ◽  
Food Samples ◽  
Sunset Yellow ◽  
Anionic Dyes ◽  
Column System ◽  
Coating Method ◽  
Dip Coating Method

Abstract Background A naturally occurring material, namely sporopollenin (SP), was subjected to an easy physical surface modification process called a polydopamine coating. The treatment changed the acid-base properties of the surface, so that in the new form the SP surface gained a very attractive character for anionic dyes. Objective The aim of the study was to develop preconcentration and subsequent spectrophotometric determination methods for two anionic colorants, brilliant blue (BB) and sunset yellow (SY), using polydopamine-coated (PDC) SP. Method The experiments were carried out in a column system, and the effects of experimental parameters were studied to determine optimal conditions for the quantitative, simultaneous spectrophotometric determination of the dyes. Results The dyes could be detected at µg/L levels in their binary mixtures, so the detection limits were found to be 1.5 and 4.3 µg/L in the linear dynamic ranges of 0.0–3.5 and 0–8 µg/mL for BB and SY, respectively. The proposed material and procedure led to quantitative recoveries of between 95 and 100% for the dyes. Conclusions The procedure was applied to real food samples containing BB and SY and both dyes were successfully determined in liquid and solid foodstuffs. The mussel-inspired surface modification is proposed as a useful process to modify the surface of SP. Highlights The mussel-inspired polydopamine dip-coating method was adopted to modify the surface of SP for the first time. The PDCSP was successfully used to create a new adsorptive preconcentration method for simultaneous spectrophotometric determination of BB and SY in foodstuffs.

scholarly journals Determination of synthetic colorants and natural carmine in wines

OENO One ◽  
1999 ◽  
Vol 33 (3) ◽  
pp. 145 ◽  
Author(s):  
S. Virtanen ◽  
Eero Ali-Mattila ◽  
Pekka Lehtonen
Keyword(s):  
High Performance ◽  
Red Wine ◽  
Solid Phase ◽  
Hplc Method ◽  
Sunset Yellow ◽  
Ponceau 4R ◽  
Array Detection ◽  
Synthetic Colorants ◽  
Quinoline Yellow

<p style="text-align: justify;">Methods were developed for the determination of synthetic colorants and natural carmine (E120) in wines. The synthetic colorants studied were tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), azo ruby (E122), amaranth (E123), ponceau 4R (E124), and erythrosine (E127). The colorants were extracted using solid-phase extraction (SPE) with NH<sub>2</sub> cartridges. The extracted colorants were then analysed by high-performance liquid chromatography (HPLC). The compounds were identified by comparing the spectrum of extract with spectra in a UV-vis spectral library of known food colorants. The detection limits in red wine ranged from 0.1 mg/l to 0.2 mg/l. Diode array detection and library search makes the method very effective in identifying forbidden colorants in wines. SPE is sufficiently effective in separating and concentrating colorants from wine. The effect of added colorants, e.g. azo ruby (E122), amaranth (E123) and tartrazine (E102) on the UV-vis spectra of red and white wines were studied. The added colorants could be identified in this way but not as accurately as by the HPLC method.</p>

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