Extraction of Sodium Copper Chlorophyll in Food Samples Based on Cloud Point Extraction with a Nonionic Surfactant

被引：1

作者：

SUN Chen ^{[1
]}

LIU Guangyu ^{[1
]}

ZHAO Peixia ^{[1
]}

机构：

[1] College of Chemistry, Chemical and Environmental Engineering, Henan University of Technology

来源：

Grain&OilScienceandTechnology | 2018年 / 1卷 / 01期

关键词：

Cloud point extraction; Sodium copper chlorophyll; Triton X-114;

D O I：

暂无

中图分类号：

TS264.4 [食用色素];

学科分类号：

082203 ; 083203 ;

摘要：

A new method was developed for the determination of sodium copper chlorophyll(SCC) by cloud point extraction preconcentration and spectrophotometry, for which Triton X-114 was selected as a nonionic surfactant. Several factors affecting the extraction efficiency of SCC and its subsequent determination, including the p H of the sample solution, salt and surfactant concentrations, and equilibration temperature and time, were studied and optimized. The extraction efficiency approached 99.4%.The calibration graph under the optimum conditions was linear in the concentration range of 3–220 mg/L with correlation coefficients> 0.9997(n = 8). The limit of detection for the analytes was 0.6 mg/L(S/N = 3). The proposed method is inexpensive, simple, and accurate for the extraction and determination of SCC in food samples.

引用

页码：59 / 62

页数：4

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