Determination of Sudan III in Food by Supramolecular Microextraction and Spectrophotometry

SOYLAK M., Ahmed H. E. H., UZCAN F.

Analytical Letters, cilt.56, sa.6, ss.997-1006, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1080/00032719.2022.2112047
  • Dergi Adı: Analytical Letters
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.997-1006
  • Anahtar Kelimeler: Food samples, spectrophotometry, Sudan III, supramolecular microextraction, supramolecular solvents, SOLID-PHASE EXTRACTION, LIQUID-LIQUID MICROEXTRACTION, CLOUD POINT EXTRACTION, CENTRAL COMPOSITE DESIGN, METAL-IONS, SOLVENT MICROEXTRACTION, WASTE-WATER, SAMPLES, DYES, REMOVAL
  • Kayseri Üniversitesi Adresli: Hayır

Özet

© 2022 Taylor & Francis Group, LLC.A novel, accurate, and rapid procedure is reported using supramolecular liquid-phase microextraction of Sudan III combined with spectrophotometric detection at 510 nm. Analytical conditions such as the pH, supramolecular solvent volume, tetrahydrofuran (THF) volume, ultrasonication and centrifugation duration, initial and final sample volumes, and matrix effects were optimized. The quantitative recovery of Sudan III was obtained at pH 4.0. The relative standard deviation was less than 5%. The preconcentration factor was 33. The limits of detection and quantification were 0.79 μg L−1 and 2.6 μg L−1, respectively. The presented microextraction procedure was applied to determination of Sudan III in fortified spices including sumac, pepper flakes, soy sauce, and chili powder.