Yu Youwei, Fan Zhefeng
a College of Chemistry and Materials , Shanxi Normal University , Linfen , China.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016 Oct;33(10):1527-1534. doi: 10.1080/19440049.2016.1231937. Epub 2016 Sep 19.
A magnetic solid-phase extraction (MSPE) protocol prior to HPLC was developed for the extraction and determination of Allura Red in food samples. Magnetic nanoparticles were coated with tetraethylorthosilicate and 3-aminopropyltriethoxysilane and modified by graphene. Scanning electron microscopy, transmission electron microscopy and Fourier-transform infrared spectrometry were used to characterise the graphene-functionalised sorbents; and the main parameters affecting the extraction such as sample volume, temperature, pH and time were investigated and established. Under optimised conditions, the pre-concentration factor of Allura Red was 200, and the calibration curve was linear at a concentration range of 5-1500 μg kg. The LOD was 2 μg kg, the limit of quantification was 7 μg kg, and the relative standard deviation was 3.3%. The prepared MSPE procedure was simple and fast, and it was successfully applied for the determination of Allura Red in beverages, candy and jelly.
建立了一种在高效液相色谱（HPLC）分析之前用于食品样品中诱惑红萃取和测定的磁性固相萃取（MSPE）方法。用正硅酸乙酯和3-氨丙基三乙氧基硅烷包覆磁性纳米颗粒，并通过石墨烯进行改性。采用扫描电子显微镜、透射电子显微镜和傅里叶变换红外光谱对石墨烯功能化吸附剂进行表征；对影响萃取的主要参数如样品体积、温度、pH值和时间进行了研究并确定。在优化条件下，诱惑红的预富集因子为200，校准曲线在5-1500μg/kg浓度范围内呈线性。检出限为2μg/kg，定量限为7μg/kg，相对标准偏差为3.3%。所制备的MSPE方法简单快速，成功应用于饮料、糖果和果冻中诱惑红的测定。
