聚乙烯亚胺功能化磁性纳米粒子的合成、吸附机理及其在糖果和饮料中合成着色剂分析中的应用。
The synthesis, adsorption mechanism and application of polyethyleneimine functionalized magnetic nanoparticles for the analysis of synthetic colorants in candies and beverages.
机构信息
Institute of Applied Chemistry, College of Chemistry, Nankai University, 94 Weijin Road, Tianjin 300071, PR China.
Analysis Center, Tianjin University, 92 Weijin Road, Tianjin 300072, PR China.
出版信息
Food Chem. 2019 Sep 30;293:340-347. doi: 10.1016/j.foodchem.2019.04.111. Epub 2019 Apr 29.
A green and simple method was designed to synthesize polyethyleneimine (PEI)-modified magnetic nanoparticles (MNPs), which were later used as adsorbents in magnetic solid phase extraction (MSPE) process. A new MSPE-HPLC method was then established for the simultaneous determination of four representative synthetic colorants (Amaranth, Ponceau 4R, Sunset yellow and Allure red) in food samples. Several important factors, such as the pH of the sample solution, the amount of adsorbent, the adsorption time, and the type of the eluent were investigated in detail. Under the optimized experimental conditions, the four colorants were measured with good linearity, detection limit and quantification limit. Adsorption kinetics and isotherms were also investigated to elucidate the adsorption mechanism. The detection of four colorants in candy, jelly and carbonated drink proved that the established MSPE-HPLC method was simple and effective and can be used for the analysis of colorants in real samples.
设计了一种绿色简单的方法来合成聚乙烯亚胺（PEI）修饰的磁性纳米粒子（MNPs），随后将其用作磁固相萃取（MSPE）过程中的吸附剂。然后建立了一种新的 MSPE-HPLC 方法，用于同时测定食品样品中的四种代表性合成着色剂（苋菜红、诱惑红、日落黄和亮蓝）。详细研究了样品溶液的 pH 值、吸附剂用量、吸附时间和洗脱液类型等重要因素。在优化的实验条件下，四种着色剂均具有良好的线性、检测限和定量限。还研究了吸附动力学和等温线，以阐明吸附机制。通过对糖果、果冻和碳酸饮料中四种着色剂的检测，证明了所建立的 MSPE-HPLC 方法简单有效，可用于实际样品中着色剂的分析。
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