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Determination of color additive tartrazine (E 102) in food samples after dispersive solid phase extraction with a zirconium-based metal-organic framework (UiO-66(Zr)-(COOH)(2))

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Erişim

info:eu-repo/semantics/closedAccess

Tarih

2020

Yazar

Oymak, Tülay
Tokalıoğlu, Şerife
Cam, Şafak
Demir, Selçuk

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Künye

Oymak, T., Tokalıoğlu, Ş., Cam, Ş., & Demir, S. (2020). Determination of color additive tartrazine (E 102) in food samples after dispersive solid phase extraction with a zirconium-based metal-organic framework (UiO-66(Zr)-(COOH)2). Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 37(5), 731–741. https://doi.org/10.1080/19440049.2020.1726501

Özet

A new and rapid dispersive solid phase extraction method by using a green-synthesised UiO-66(Zr)-(COOH)(2) (Zr-BTeC) adsorbent with body-centred cubic (bcu) topology was developed for determination of tartrazine in food samples. Zr-BTeC was used for the first time as an adsorbent for tartrazine. It was synthesised and characterised by X-ray diffraction, scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, Brunauer-Emmett-Teller surface area analysis, and zeta potential measurements. Tartrazine was determined at 405 nm spectrophotometrically. Experimental conditions were optimised in order to achieve quantitative recoveries. the sample acidity was found to be 0.02 mol L-1 HCl. the amount of Zr-BTeC was 10 mg. Both adsorption and elution contact times were only 5 s without the need for vortexing. Elution was with 2 mL of 0.5 mol L-1 NH3. A sample volume of 45 mL was selected as optimum. the adsorption capacity for tartrazine with Zr-BTeC was found to be 185 mg g(-1) and the adsorbent was reusable up to 40 cycles. the tartrazine concentrations found by the developed method in food supplements were compared with the results obtained by HPLC method for the same samples. Statistical analysis results showed that there are insignificant differences between the results of the two methods (p = .05). the method was successfully applied to the determination of tartrazine in spiked chewing gums, lemon flavoured icing glaze, and jelly samples.

Kaynak

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Cilt

37

Sayı

5

Bağlantı

https://doi.org/10.1080/19440049.2020.1726501
https://hdl.handle.net/11436/1211

Koleksiyonlar

  • FEF, Kimya Bölümü Koleksiyonu [474]
  • PubMed İndeksli Yayınlar Koleksiyonu [2443]
  • Scopus İndeksli Yayınlar Koleksiyonu [5931]
  • WoS İndeksli Yayınlar Koleksiyonu [5260]



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