Simultaneous extraction and analysis of preservatives and artificial sweeteners in juices by salting out liquid-liquid extraction method prior to ultra-high performance liquid chromatography
Tighrine, A. ; Amir, Y. ; Alfaro, P. (Universidad de Zaragoza) ; Mamou, M. ; Nerín, C. (Universidad de Zaragoza)
Resumen: A novel and fast salting out liquid-liquid extraction method was developed for simultaneous determination of food additives with different polarities in juices. Chromatographic separation was achieved in less than 6 min using Acquity UPLC BEH C 18 (100 mm × 2.1 mm d.i. × 1.7 µm) column with ammonium acetate with 0.01% of trifluoroacetic acid as eluent A and acetonitrile as eluent B at a flow rate of 0.2 mL min-1. The main factors affecting the extraction efficiency were optimized. The method was validated applying accuracy profile based on total error. The extraction recoveries ranged from 84.97 to 122%. Relative standard deviation ranged from 1.24 to 7.99% for intraday assay and from 1.69 to 9.16% for intermediate precision. The limits of detection for five food additives were from 0.3 to 1.42 µg mL-1. The method was successfully applied to 47 samples of juices from nine brands.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2018.10.107
Año: 2019
Publicado en: Food Chemistry 277 (2019), 586-594
ISSN: 0308-8146
Factor impacto JCR: 6.306 (2019)
Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 71 = 0.07 (2019) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 89 = 0.112 (2019) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 139 = 0.043 (2019) - Q1 - T1
Factor impacto SCIMAGO: 1.775 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53-17R
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Proy. investigación HVA (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
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Idioma: Inglés
DOI: 10.1016/j.foodchem.2018.10.107
Año: 2019
Publicado en: Food Chemistry 277 (2019), 586-594
ISSN: 0308-8146
Factor impacto JCR: 6.306 (2019)
Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 71 = 0.07 (2019) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 89 = 0.112 (2019) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 139 = 0.043 (2019) - Q1 - T1
Factor impacto SCIMAGO: 1.775 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53-17R
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Proy. investigación HVA (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2020-07-16-09:09:22)
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Record created 2019-11-05, last modified 2020-07-16