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Heydari, Rouhollah, Bastami, Farzaneh, Hosseini, Mohammad, Alimoradi, Mohammad. (1396). Simultaneous determination of Tropaeolin O and brilliant blue in food samples after cloud point extraction. فصلنامه علمی زیست فناوری گیاهان زراعی, 5(Issue 3, pp. 237-363, Serial No. 16), 242-251.
Rouhollah Heydari; Farzaneh Bastami; Mohammad Hosseini; Mohammad Alimoradi. "Simultaneous determination of Tropaeolin O and brilliant blue in food samples after cloud point extraction". فصلنامه علمی زیست فناوری گیاهان زراعی, 5, Issue 3, pp. 237-363, Serial No. 16, 1396, 242-251.
Heydari, Rouhollah, Bastami, Farzaneh, Hosseini, Mohammad, Alimoradi, Mohammad. (1396). 'Simultaneous determination of Tropaeolin O and brilliant blue in food samples after cloud point extraction', فصلنامه علمی زیست فناوری گیاهان زراعی, 5(Issue 3, pp. 237-363, Serial No. 16), pp. 242-251.
Heydari, Rouhollah, Bastami, Farzaneh, Hosseini, Mohammad, Alimoradi, Mohammad. Simultaneous determination of Tropaeolin O and brilliant blue in food samples after cloud point extraction. فصلنامه علمی زیست فناوری گیاهان زراعی, 1396; 5(Issue 3, pp. 237-363, Serial No. 16): 242-251.

Simultaneous determination of Tropaeolin O and brilliant blue in food samples after cloud point extraction

Iranian chemical communication
مقاله 2، دوره 5، Issue 3, pp. 237-363, Serial No. 16، مهر 2017، صفحه 242-251    اصل مقاله (893.26 K)
نوع مقاله: Original Research Article
نویسندگان
Rouhollah Heydari1؛ Farzaneh Bastami2؛ Mohammad Hosseini* 3؛ Mohammad Alimoradi2
1Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, P.O. BOX 68149-89468, Khorramabad, Iran
2Department of Chemistry, Faculty of Sciences, Arak Branch, Islamic Azad University, Arak, Iran
3Young Researchers and Elite Club, Arak Branch, Islamic Azad University, Arak, Iran
چکیده
In this study, a simple and low-cost method was developed for extraction and pre-concentration of brilliant blue(BB) and Tropaeolin O(TO) in food samples using cloud point extraction (CPE) prior to spectrophotometric determination. The effects of main factors such as pH, surfactant and salt concentrations, incubation time and temperature on the cloud point extraction of both dyes were investigated and optimized. Linear range of calibration curves were obtained in the range of 50–4000 ng mL−1 for BB and 50–5000 ng mL−1 for TO under the optimum conditions. The limit of detection values for BB and TO were 10 and 20ng mL−1, respectively. The relative standard deviation (RSD) values of both dyes for repeated measurments (n=6) were less than 2.2 %. The obtained results demonstrate that the proposed method can be applied satisfactorily to determine these dyes in different food samples.
کلیدواژه‌ها
Brilliant blue؛ Tropaeolin O؛ triton X-100؛ cloud point extraction؛ spectrophotometric؛ food samples
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