Determination of Brilliant Blue FCF in food and cosmetic samples by ionic liquid independent disperse liquid–liquid micro-extraction

2013 ◽  
Vol 5 (16) ◽  
pp. 4021 ◽  
Author(s):  
Jingbo Guo ◽  
Hao Wu ◽  
Liming Du ◽  
Yunlong Fu
Keyword(s):  
Ionic Liquid ◽  
Brilliant Blue ◽  
Brilliant Blue Fcf ◽  
Disperse Liquid

Electrochemical Determination of Brilliant Blue and Tartrazine Based on an Ionic Liquid-Modified Expanded Graphite Paste Electrode

2015 ◽  
Vol 98 (3) ◽  
pp. 817-821 ◽  
Author(s):  
Wenchang Wang ◽  
Ye Chen ◽  
Jing Zhang ◽  
Xue Wang ◽  
Zhidong Chen
Keyword(s):  
Ionic Liquid ◽  
Simultaneous Determination ◽  
Soft Drink ◽  
Expanded Graphite ◽  
Brilliant Blue ◽  
Experimental Conditions ◽  
Graphite Composite ◽  
Graphite Paste Electrode ◽  
Paste Electrode

Abstract A sensitive electrochemical method was developed for the simultaneous determination of Brilliant Blue (BB) and tartrazine (Tz) using an ionic liquid-modified expanded graphite paste electrode (IL-EGPE). The IL-EGPE was prepared by mixing ionic liquid-expanded graphite composite (IL-EG) with solid paraffin. Compared with the EGPE, the IL-EGPE remarkably enhanced the electrocatalytic oxidation signals of BB and Tz. Under optimal experimental conditions, the designed IL-EGPE exhibited wide linear responses to BB and Tz ranging from 5.0 × 10–9 to 4.0 × 10–6 M and 1.0 × 10–8 to 1.0 × 10–6 M, respectively. The detection limits for BB and Tz were 2.0 × 10–9 M (1.6 ng/mL) and 3.3 × 10–9 M (1.8 ng/mL) at an S/N of 3, respectively. This electrode showed good reproducibility, stability, and reusability. The proposed method was successfully applied in the simultaneous determination of BB and Tz in a soft drink with satisfactory results.

MWCNT‐modified Electrode for Voltammetric Determination of Allura Red and Brilliant Blue FCF in Isotonic Sport Drinks

2019 ◽  
Vol 31 (5) ◽  
pp. 883-890 ◽  
Author(s):  
Paulina Sierra‐Rosales ◽  
Carla Toledo‐Neira ◽  
Pía Ortúzar‐Salazar ◽  
Juan Arturo Squella
Keyword(s):  
Modified Electrode ◽  
Voltammetric Determination ◽  
Brilliant Blue ◽  
Allura Red ◽  
Brilliant Blue Fcf

scholarly journals Structural Determination of Subsidiary Colors in Commercial Food Blue No. 1 (Brilliant Blue FCF) Product

1998 ◽  
Vol 39 (1) ◽  
pp. 7-12_1 ◽  
Author(s):  
Hiroshi MATSUFUJI ◽  
Takashi KUSAKA ◽  
Masatoshi TSUKUDA ◽  
Makoto CHINO ◽  
Yoshiaki KATO ◽  
...  
Keyword(s):  
Brilliant Blue ◽  
Structural Determination ◽  
Brilliant Blue Fcf

scholarly journals Aqueous Two-Phase Systems: A New Approach for the Determination of Brilliant Blue FCF in Water and Food Samples

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sabah Shiri ◽  
Tahere Khezeli ◽  
Shahram Lotfi ◽  
Sina Shiri
Keyword(s):  
Polyethylene Glycol ◽  
Standard Deviation ◽  
Food Samples ◽  
Brilliant Blue ◽  
Phase System ◽  
Optimum Conditions ◽  
Two Phase ◽  
Brilliant Blue Fcf ◽  
Relative Standard

A novel, simple, and more sensitive spectrophotometric procedure has been developed for the determination of brilliant blue FCF in water and food samples by an aqueous two-phase system (ATPS). In this method, adequate amount of polyethylene glycol/ sodium carbonate (PEG-4000/Na2CO3) was added to aqueous solution for formation of a homogeneous solution. To the mixture solution, suitable amount ofNa2CO3was added, the mixture solution was shaken until the salt was dissolved, and then it was separated into two clear phases easily and rapidly. The target analyte in the water sample was extracted into the polyethylene glycol phase. After extraction, measuring the absorbance at 634 nm was done. The effects of different parameters such as polyethylene glycol (type and concentration), pH, salt (type and amount), centrifuge time, and temperature on the ATPS of dye was investigated and optimum conditions were established. Linear calibration curves were obtained in the range of 0.25–750 ng/mL for brilliant blue FCF under optimum conditions. Detection limit based on three times the standard deviation of the blank (3Sb) was 0.12 ng/mL. The relative standard deviation (RSD) for 400 ng/mL was 3.14%. The method was successfully applied to the determination of brilliant blue FCF in spiked samples with satisfactory results. The relative recovery was between 96.0 and 102.2%.

Isolation, identification and determination of a magenta subsidiary colour in Food Blue No. 1 (Brilliant Blue FCF)

1999 ◽  
Vol 16 (12) ◽  
pp. 501-507 ◽  
Author(s):  
Takashi Kusaka ◽  
Hiroshi Matsufuji ◽  
Makoto Chino ◽  
Yoshiaki Kato ◽  
Mikio Nakamura ◽  
...  
Keyword(s):  
Brilliant Blue ◽  
Brilliant Blue Fcf

scholarly journals Simultaneous Determination Of Tartrazine, Patented Blue V And Brilliant Blue FCF By Spectrophotometry With Chemometric Algorithms

2019 ◽  
Vol 14 (3) ◽  
pp. 153-162 ◽  
Author(s):  
O.O. Lukianova ◽  
A.N. Chebotarev ◽  
D.V. Snigur
Keyword(s):  
Simultaneous Determination ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Brilliant Blue ◽  
Regression Equations ◽  
Brilliant Blue Fcf ◽  
Real Objects ◽  
Chemometric Algorithms ◽  
Quinoline Yellow

Mixtures containing tartrazine (TAN) and brilliant blue (BB) or patented blue (PB) were investigated in this work. The optimal pH for the simultaneous determination of these dyes is 1.5 and 7 (for pH=7: ε430(ТАN)=3.2·104, ε635(ТАN)=5.3·102, ε430(PB)=3.3·103, ε635(PB)=8.7·104; for pH=1.5: ε430(ТАN)=2.1·104, ε630(ТАN)=9.6·102, ε430(BB)=9.3·103, ε630(BB)=8.3·104). Classification models, that allow to identify mixtures containing TAN and BB, TAN and PB, chlorophyll and quinoline yellow with BB or PB, have been developed using methods of hierarchical cluster analysis, factor analysis (FA), partial least squares (PLS) and principal component analysis (PCA). Model solutions of dyes and 12 real objects (tarkhun, low-alcohol drinks, tonics and absinthe of various brands) were used for the classification. The best classification results were achieved at pH 1.5 using PLS and PCA. Quantitative models, based on the additivity of spectral signals and PLS, have been developed for determining the permittivity of these dyes in the simultaneous presence. In order to make it possible to analyse alcoholic drinks, the dependence of the molar attenuation coefficient on the dielectric conductivity of solvents was studied. The obtained regression equations were taken into account in the calibration for absorbance additivity. Methods for the quantitative determination of the investigated dyes were developed for the concentration range 0.2-2.0∙10-5 М.

Green effervescence assisted dispersive liquid–liquid microextraction based on a hydrophobic deep eutectic solvent for determination of Sunset Yellow and Brilliant Blue FCF in food samples

2018 ◽  
Vol 42 (18) ◽  
pp. 14901-14908 ◽  
Author(s):  
Mahboobeh Ghorbani Ravandi ◽  
Mohammad Reza Fat’hi
Keyword(s):  
Deep Eutectic Solvent ◽  
Food Samples ◽  
Brilliant Blue ◽  
Synthetic Dyes ◽  
Sunset Yellow ◽  
Brilliant Blue Fcf ◽  
Dispersive Liquid Liquid Microextraction ◽  
Liquid Microextraction ◽  
Sensitive Method

In this study, a simple, fast and sensitive method called effervescence assisted dispersive liquid–liquid microextraction based on a hydrophobic deep eutectic solvent (EADLLME-DES) was used to extract synthetic dyes from food samples.

DNA-shaped silver(i) coordination polymer based micro-solid phase extraction for determination of Amaranth and Brilliant Blue FCF in food and water samples

2019 ◽  
Vol 11 (5) ◽  
pp. 618-626 ◽  
Author(s):  
Hamid Reza Noormohamadi ◽  
Mohammad Reza Fat'hi ◽  
Mehrorang Ghaedi ◽  
Valiollah Nobakht ◽  
Sara Azizzadeh
Keyword(s):  
Coordination Polymer ◽  
Solid Phase Extraction ◽  
Water Samples ◽  
Solid Phase ◽  
Brilliant Blue ◽  
Phase Extraction ◽  
Food And Water Samples ◽  
Brilliant Blue Fcf

μ-SPE procedure based on (silver(i)-CP).

Simultaneous Extraction and Determination of Allura Red (E129) and Brilliant Blue FCF (E133) in Foodstuffs by Column Solid-Phase Spectrophotometry

2019 ◽  
Vol 102 (1) ◽  
pp. 181-188 ◽  
Author(s):  
Abdullah Taner Bişgin
Keyword(s):  
Solid Phase ◽  
Sample Volume ◽  
Water Soluble ◽  
Brilliant Blue ◽  
Allura Red ◽  
Baked Goods ◽  
Brilliant Blue Fcf ◽  
Sample Flow Rate ◽  
Spe Method

Abstract Background: Allura Red (AR) and Brilliant Blue FCF (BB) are highly water-soluble synthetic food dyes used to color baked goods, beverages, candies, jellies, sausages, etc. Although AR and BB are not entirely toxic, they can lead to health problems in humans. Objective: The aim of the study was to develop a column solid-phase extraction (SPE) and preconcentration method based on the adsorption on a Diaion HP-20 polymeric resin for simultaneous spectrophotometric determination of AR and BB. Methods: The column SPE method was used, and the analytical parameters of the SPE method, such as pH, sample flow rate, sample volume, etc., were systematically investigated and optimized. Results: The detection limits of AR and BB ranged between 0.90 and 0.19 μg/L and quantification limits between 2.59 and 0.53 μg/L, respectively. Preconcentration factors were obtained at 80 and 100 for AR and BB, respectively. The RSDs of the method were lower than 4% for both dyes. The method was successfully applied to foodstuffs. AR and BB contents in foodstuffs were determined between 9.48–407.34 and 2.96–137.12 μg/g, respectively, for solid samples; 52.28 and 5.91 μg/mL of dye contents of liquid samples were determined for AR and BB, respectively. Conclusions: Satisfactory recoveries show that the method will be more useful for future food quality and control applications. Highlights: The developed method exhibited simplicity and reliable, simultaneous determination of AR and BB in foodstuffs.

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