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

被引：1
作者：
SUN Chen
LIU Guangyu
ZHAO Peixia
机构：
[1] CollegeofChemistry,ChemicalandEnvironmentalEngineering,HenanUniversityofTechnology
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
收藏
页码：59 / 62
页数：4
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