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γ-Fe2O3 magnetic nanoparticle functionalized with carboxylated multi walled carbon nanotube for magnetic solid phase extractions and determinations of Sudan dyes and Para Red in food samples

Author:
Kılınç, Ersin, Çelik, Kadir Serdar, Bilgetekin, Havin
Source:
Food chemistry 2018 v.242 pp. 533-537
ISSN:
0308-8146
Subject:
Sudan dyes, acetonitrile, carbon nanotubes, desorption, high performance liquid chromatography, ketchup, maghemite, magnetism, nanoparticles, pH, tomato sauce
Abstract:
Hybrid nanostructures composed of γ-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 0.44–2.82ngmL−1 for analytes. The best extraction parameters were determined as pH 8.0, 40mg of magnetic nanoparticle, 4.0min of contact time, 0.3mL 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±1.6ngg−1, two samples of chili tomato sauces (lower than LOQ) and two samples of ketchup (lower than LOQ).
Agid:
5817354