Skip to main navigation Skip to search Skip to main content

Column solid-phase extraction of sunset yellow and spectrophotometric determination of its use in powdered beverage and confectionery products

  • Yunus Emre Unsal
  • , Mustafa Soylak
  • , Mustafa Tuzen*
  • *Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

54 Scopus citations

Abstract

A new and simple solid-phase extraction method for the determination of trace levels of sunset yellow has been developed on Diaion HP 2MG column system. The adsorbed sunset yellow on the resin was eluted with 3mL of methanol and determined by UV-Vis spectrophotometry at 484nm. Various experimental parameters such as pH, amount of sunset yellow, flow rates of sample and eluent solutions, resin amount, sample volumes, etc. were investigated. The influences of some alkali, alkali earth and transition metals on the recoveries of sunset yellow were investigated. The recovery values for sunset yellow were higher than 95%. Preconcentration factor was found as 150. The detection limit (three sigma) of the reagent blank for sunset yellow was 5.2μgL -1. The relative standard deviations (RSD) of the procedure were found as 3.9%. The validation of the presented procedure was performed by the method of standard addition. The procedure was successfully applied to the determination of trace levels of sunset yellow in powdered beverage and confectionery products.

Original languageEnglish
Pages (from-to)1253-1258
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume47
Issue number6
DOIs
StatePublished - Jun 2012
Externally publishedYes

Keywords

  • Diaion HP 2MG
  • Powdered beverage and confectionery products
  • Preconcentration
  • Spectrophotometry
  • Sunset yellow

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Fingerprint

Dive into the research topics of 'Column solid-phase extraction of sunset yellow and spectrophotometric determination of its use in powdered beverage and confectionery products'. Together they form a unique fingerprint.

Cite this