Applicability of accelerated solvent extraction for synthetic colorants analysis in meat products with ultrahigh performance liquid chromatography–photodiode array detection

Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products

“…Za izolovanje boja iz proizvoda od mesa korišćena je ubrzana ekstrakcija rastvaračima, pri visokom pritisku i temperaturi (Accelerated Solvent Extraction, ASE), [18], na aparatu ASE 100 (Dionex, SAD). Masa uzorka za ispitivanje iznosila je 1 g. Boje iz proizvoda od mesa su ekstrahovane pomoću metanola na temperaturi od 70 °C, u 4 ekstrakciona ciklusa od po 12 min.…”

“…Za određivanje količina prirodnih i veštačkih boja u hrani razvijen je veliki broj različitih analitičkih metoda, kao što su spektrofotometrijske [11,12], elektrohemijske [13,14] i razne hromatografske metode (tankoslojna hromatografija, TLC, visokoefikasna tečna hromatografija, HPLC i jonska hromatografija, IC) [15][16][17][18] i kapilarna elektroforeza (CE) [19]. Autori saopštavaju da je navedenim metodama moguće određivanje dozvoljenih, prirodnih i sintetičkih, crvenih boja u prehrambenim proizvodima, pojedinačno ili u smeši.…”

Chitosan-based adsorption and freeze deproteinization: Improved extraction and purification of synthetic colorants from protein-rich food samples

“…These two methods realized the multiresidual determination of both allowable and banned colorants in food samples with comparable low limit of detection, and showed a great potential for the application in food supervision. Other peer-reviewed work on the food colorants analysis in meat in which they purified the extract with liquid-liquid extraction (Liao, Li, & Luo, 2012), high speed centrifugation (Zou, He, Yasen, & Li, 2013) and HLB SPE cartridge (Li, Ding, et al (2014)), also showed competent performance for their practical application, for better performance in instrument analysis. However, hardly any of the previous work focused on resolving the both problems of colorants binding with precipitated proteins and removing the small impurities inside the extract.…”

Simultaneous determination of Ponceau-4R and Allura Red in soft drinks based on the ionic liquid modified expanded graphite paste electrode

“…Therefore, developing fast, sensitive and convenient analytic methods for the simultaneous on-site determination of Ponceau-4R and Allura Red in foodstuffs is of great importance for guaranteeing the safety of consumers. The analytical techniques usually for the simultaneous determination of Ponceau-4R and Allura Red involve spectrophotometry [6,7] and high-performance liquid chromatography [8,9]. Although these two methods are well-proven and widely accepted, they require relatively expensive equipment, advanced technical expertise, are costly and time-consuming.…”