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Facile preparation of nano-g-C_(3)N_(4)/UiO-66-NH_(2) composite as sorbent for high-efficient extraction and preconcentration of food colorants prior to HPLC analysis

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Chinese Chemical Letters 2022年第2期33卷 903-906页

作者： Xiaowan Zhang Yixin Yang Peige Qin Lizhen Han Wenli Zhu Shaofeng Duan Minghua Lu Zongwei Cai Henan International Joint Laboratory of Medicinal Plants Utilization School of Chemistry and Chemical EngineeringHenan UniversityKaifeng 475004China Institute for Innovative Drug Design and Evaluation School of PharmacyHenan UniversityKaifeng 475004China State Key Laboratory of Environmental and Biological Analysis Department of ChemistryHong Kong Baptist UniversityHong KongChina

In this work,the nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite was prepared by one-step solvothermal *** as-prepared composite was characterized by scanning electron microscopy,Brunner-Emmet-Teller measurement,energy dispersive spectrometer,X-ray diffraction,and Fourier transform infrared *** using nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite as sorbent,a dispersive solid-phase extraction coupled with high-performance liquid chromatography was developed to sensitive analysis of food colorants including tartrazine,amaranth,carmine,sunset yellow,allura red and bright *** experiment parameters including the amount of sorbent,adsorption time,the p H of adsorption solution,desorption time,desorption solvent,the p H of desorption solution as well as the proportion between desorption solvent and buffer solvent were *** the optimized conditions,the limits of detection(S/N=3) and limits of quantitation (S/N=10) were determined in the ranges of 0.08-0.8 and 0.2-2.0 ng/m L,*** the developed sample pretreatment method,carmine and brilliant blue were determined from blueberry juice by *** contents were calculated as 1.53μg/m L and0.17μg/mL,respectively.

关键词： Nano-g-C_(3)N_(4)/Ui O-66-NH_(2)composite Metal-organic frameworks Dispersive solid-phase extraction Sample pretreatment food colorants food additives High-performance liquid chromatography

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Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2011年第12期12卷 961-968页

作者： Alejandro MéNDEZ Catalina PéREZ Julio Cesar MONTAéZ Gabriela MARTíNEZ Cristóbal Noé AGUILAR Department of food Science and Technology School of Chemistry Universidad Autónoma de Coahuila Saltillo 25280 Coahuila Mexico Department of Organic Chemistry School of Chemistry Universidad Autónoma de Coahuila Saltillo 25280 Coahuila Mexico Department of Chemical Engineering School of Chemistry Universidad Autónoma de Coahuila Saltillo 25280 Coahuila Mexico

The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demon- strates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).

关键词： Penicillium purpurogenum food colorants Combined effects Water-soluble pigment

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Oxidation and Complexation-Based Spectrophotometric Methods for Sensitive Determination of Tartrazine E102 in Some Commercial food Samples

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Computational Chemistry 2016年第2期4卷 51-64页

作者： Magda M. S. Saleh Elham Y. Hashem Najat O. A. Al- Salahi Chemistry Department Faculty of Science Assiut University Assiut Egypt

Two new sensitive spectrophotometric methods are reported for determination of tartrazine (Tz) (E102) in some commercial food samples. The first method involves two coupled reactions, the reduction of Cu(II) to Cu(I) by the analyte in acetate buffer medium (pH = 5.9) at 30°C and the complexation reaction between Cu(I) and Tz oxidized form to yield Cu-Tz complex (method I). The other method is based on oxidation of Tz by alkaline KMnO4. These reactions are monitored spectrophotometrically at maximum absorbances 332 and 610 nm for methods (I and II) respectively. Variables affecting these reactions are carefully studied and the conditions are optimized. The stability constants are calculated at 293, 303, 313 and 323 K. The thermodynamic parameters, Gibb’s free energy change (ΔG), entropy change (ΔS), and enthalpy change (ΔH) associated with the complexation reaction are calculated and discussed. Under optimized conditions the proposed methods (I, II) obey Beer’s law 10.69 - 85.50, 5.34 - 34.12 μg·ml-1 of Tz respectively. The molar absorptivity, sandel sensitivity, detection and quantification limits are calculated. Matrix effects are also investigated. The methods are successfully applied to the quantification of Tz in different commercially food samples. The results obtained are in good agreement with those obtained by the reported methods at the 95% confidence level.

关键词： Tartrazine E102 food colorants Complexation KMnO4 Spectrophotometric Analysis

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