Artículo
Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies
Alesso, Magdalena
; Bondioli, Gabriel; Talio, María Carolina
; Luconi, Marta Olga; Fernandez, Liliana Patricia
Fecha de publicación:
09/2012
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Dye Rhodamine B (RhB) has been widely used in textile industry and foodstuffs but due to its proved carcinogenicity and toxicity on human, many countries have forbidden its use in foods. A new methodology is proposed for Rhodamine B (RhB) fluorimetric determination applying separation with a surfactant. Experimental parameters that affect the separation and determination steps like surfactant concentration, time and temperature of equilibration, pH of extraction, nature and composition of diluting agent of surfactant rich phase have been studied and optimised. The implementation of separation step permitted to remove successfully the interferences of matrix components, improving selectivity and sensitivity. Developed methodology presents a linearity range between 4.67 × 10 -2 and 100 μg L -1 with a correlation coefficient of 0.999. At optimal experimental conditions, a LOD of 1.40 × 10 -2 μg L -1 and LOQ of 4.67 × 10 -2 μg L -1 were obtained, allowing RhB determination in a variety of commercial condiments, snacks and bubble gums.
Palabras clave:
CLOUD POINT EXTRACTION
,
FOODS
,
RHODAMINE B
,
SPECTROFLUORIMETRY
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Articulos(INQUISAL)
Articulos de INST. DE QUIMICA DE SAN LUIS
Articulos de INST. DE QUIMICA DE SAN LUIS
Citación
Alesso, Magdalena; Bondioli, Gabriel; Talio, María Carolina; Luconi, Marta Olga; Fernandez, Liliana Patricia; Micelles mediated separation fluorimetric methodology for Rhodamine B determination in condiments, snacks and candies; Elsevier; Food Chemistry; 134; 1; 9-2012; 513-517
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