Simultaneous determination of food colorants in liquid samples by UV‐Visible spectroscopy and multivariate data analysis using a reduced calibration matrix
Simultaneous determination of food colorants in liquid samples by UV‐Visible spectroscopy and multivariate data analysis using a reduced calibration matrix
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使用简化的校准矩阵，通过紫外-可见光谱和多变量数据分析同时测定液体样品中的食品着色剂
DOI：
10.1002/cem.3176
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发表时间：
2019
影响因子：
2.4
通讯作者：
M. Ostra
中科院分区：
文献类型：
--
作者：
Ane Bordagaray;Sergio Dávila;R. García;M. Vidal;M. Ostra
着色剂在食品工业中被广泛用于改善食用产品的外观。本文提出了一种用紫外-可见分光光度法和MCR - ALS法测定酒石黄和诱惑红两种着色剂的方法，仅使用5个标准品进行校准和相关约束。MCR - ALS通常应用于二阶数据，但很少用于一阶数据，因为一阶数据通常使用PLS。在这种情况下，MCR - ALS应用于一阶数据可以显示出一些优势，如干扰识别和使用简化的校准矩阵。该方法的相对误差在0.28%以下，相关系数均在0.99以上，对紫红的定量限和定量限分别为0.26和0.80 mg L‐1，对酒黄石的定量限分别为0.70和2.11 mg L‐1。该方法已成功地应用于一些食品染料和其他液体商业产品，与HPLC分析结果相比，没有发现显著差异。除样品外，两种加标水平下的回收率均在92.0% ~ 106.7%之间。
Colorants are widely used in food industry to improve appearance of edible products. This work present a method for the determination of two colorants, tartrazine and allura red, with UV‐Vis spectrophotometry and MCR‐ALS using only five standards for calibration and the correlation constraint. MCR‐ALS is usually applied in second‐order data but it rarely has been used for first order data, for which is more usual the use of PLS. In this case, MCR‐ALS applied to first order data can show some advantages like interference identification and the use of a reduced calibration matrix. Using this methodology, the relative errors obtained are below 0.28%, correlation coefficients are above 0.99 and the calculated LOD and LOQ are 0.26 and 0.80 mg L‐1 for allura red and 0.70 and 2.11 mg L‐1 for tartrazine respectively. The procedure has been successfully applied to some food dyes and other liquid commercial products and, compared to HPLC analysis, no significant differences were found in the results. Recovery values obtained at two spiked levels were between 92.0% and 106.7% except for a sample.