Rapid determination of seven synthetic dyes in casual snacks based on packed-fibers solid-phase extraction coupled with HPLC-DAD

•Seven synthetic pigments can be pretreated and detected, simultaneously.•Concentration and extraction of the targets by the fibers was simple.•Spinning humidity is researched.•The extraction mechanism was discussed. Based on packed-fiber solid-phase extraction and HPLC-DAD, a simple analytical meth...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2021-06, Vol.347, p.129026, Article 129026
Main Authors: Han, Qing, Sun, Ying, Shen, Kangwei, Yan, Yan, Kang, Xuejun
Format: Article
Language:English
Subjects:
Azo Compounds - analysis
Benzenesulfonates - analysis
Casual snacks
Chromatography, High Pressure Liquid - methods
Coloring Agents - analysis
Erythrosine - analysis
Food Analysis
HPLC-DAD
Limit of Detection
Nanofibers
Nanofibers - chemistry
Naphthalenesulfonates - analysis
Polystyrenes
Reproducibility of Results
Sensitivity and Specificity
Snacks
Solid Phase Extraction - methods
Solid-phase extraction (SPE)
Synthetic dyes
Tartrazine - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Seven synthetic pigments can be pretreated and detected, simultaneously.•Concentration and extraction of the targets by the fibers was simple.•Spinning humidity is researched.•The extraction mechanism was discussed. Based on packed-fiber solid-phase extraction and HPLC-DAD, a simple analytical method for the determination of seven synthetic dyes has been successfully developed. Polystyrene/polypyrrole (PS/PPy) fibers were obtained via electro-spinning of polystyrene skeletal nanofibers, followed by the oxidation with FeCl3 to trigger the polymerization of pyrrole and the deposition of polypyrrole coatings on PS fibrous skeleton fibers. The relationship between the extraction performance of the fibers and the electrospinning process at different humidities was investigated based on morphologic study and BET surface area. In the extraction process, purification, concentration, and desorption could be accomplished in one step. The established method exhibited good sensitivity, selectivity, reproducibility, and good efficiency for synthetic dyes in casual snacks (preserved fruit, flavored yogurt, and fruity hard candy) samples. With optimal conditions, the LODs (S/N = 3) were 2.4 to 21.09 ng mL−1, and linearities were acceptable in liquid matrix and solid matrices. The recoveries were 93.9–103.9%.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129026