RESEARCH ARTICLE

Polyphenylalanine ionic liquid for the extraction and determination of Allura red in food samples

Hanyang Song

College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou, China

Contribution: Investigation (lead), Validation (lead), Writing - original draft (lead), Writing - review & editing (equal)

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Jing Yang,

Jing Yang

College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou, China

Contribution: Data curation (equal), Validation (equal)

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Xiashi Zhu,

Corresponding Author

Xiashi Zhu

[email protected]

orcid.org/0000-0002-3534-4378

College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou, China

Correspondence

Xiashi Zhu, College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou 225002, China.

Email: [email protected]

Contribution: Conceptualization (lead), Writing - review & editing (lead)

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Hanyang Song,

Hanyang Song

College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou, China

Contribution: Investigation (lead), Validation (lead), Writing - original draft (lead), Writing - review & editing (equal)

Search for more papers by this author

Jing Yang,

Jing Yang

College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou, China

Contribution: Data curation (equal), Validation (equal)

Search for more papers by this author

Xiashi Zhu,

Corresponding Author

Xiashi Zhu

[email protected]

orcid.org/0000-0002-3534-4378

College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou, China

Correspondence

Xiashi Zhu, College of Chemistry and Chemical Engineering, College of Guangling, Yangzhou University, Yangzhou 225002, China.

Email: [email protected]

Contribution: Conceptualization (lead), Writing - review & editing (lead)

Search for more papers by this author

First published: 26 November 2022

https://doi.org/10.1002/app.53423

Citations: 3

Funding information: National Natural Science Foundation of China, Grant/Award Number: 21375117; Priority Academic Program Development of Jiangsu Higher Education Institutions

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Abstract

Poly amino acids ionic liquid {3-(3-(7-(diethylamino)-2-carbonyl-2 h-amino-3-propyl)-1-ethyl Bromo imidazole P[Phe][EMI]} was synthesized and characterized with Fourier transform infrared spectroscopy (FTIR), hydrogen nuclear magnetic resonance (¹H-NMR), and scanning electron microscopy (SEM). A novel method based on solid-phase extraction and high-performance liquid chromatography for the detection of Allura red (AR) was established. Under optimized conditions, the linear range of AR was 0.01–10.00 μg ml⁻¹, the limit of detection (LOD) was 0.004 μg ml⁻¹ and the enrichment factor was 12.5 (volume of solution/volume of elution). The isothermal adsorption, kinetic model, and Gaussian calculation model was explained by the adsorption mechanism of AR on P[Phe][EMI]. The method was applied to the analysis of real samples with recoveries of 92.0%–102.2% and relative standard deviations of 1.0%–4.6%.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author uponreasonable request.

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Volume140, Issue5

February 5, 2023

e53423

Polyphenylalanine ionic liquid for the extraction and determination of Allura red in food samples

Abstract

Open Research

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Polyphenylalanine ionic liquid for the extraction and determination of Allura red in food samples

Abstract

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

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