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Application of Box–Behnken Design in the Optimization of In Situ Surfactant-Based Solid Phase Extraction Method for Spectrophotometric Determination of Quinoline Yellow in Food and Water Samples

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Abstract

In this work, a simple, rapid and sensitive method using in situ surfactant-based solid phase extraction (ISS-SPE) combined with UV–vis spectrophotometry has been developed for the preconcentration and determination of trace amounts of quinoline yellow in food and water samples. The Box–Behnken design was employed to optimize the extraction efficiency. The variables of interest were pH, surfactant volume, extraction time and NaI volume. In the optimal conditions, the calibration graph was linear in the range of 10.0–750 μg L−1 with a correlation coefficient of 0.9982. The limit of detection (LOD) was 2.1 μg L−1, and the preconcentration factor was calculated to be 51.8.

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Conflict of interest

Vahid Hamedpour declares that he has no conflict of interest.

Mohammad Amjadi declares that he has no conflict of interest.

This article does not contain any studies with human or animals subjects.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran

    Vahid Hamedpour & Mohammad Amjadi

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  1. Vahid Hamedpour
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  2. Mohammad Amjadi
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Correspondence to Vahid Hamedpour.

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Hamedpour, V., Amjadi, M. Application of Box–Behnken Design in the Optimization of In Situ Surfactant-Based Solid Phase Extraction Method for Spectrophotometric Determination of Quinoline Yellow in Food and Water Samples. Food Anal. Methods 7, 1123–1129 (2014). https://doi.org/10.1007/s12161-013-9724-3

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  • DOI: https://doi.org/10.1007/s12161-013-9724-3

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