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A Comparative Study for Separation, Preconcentration and Determination of Tartrazine (E 102) in Soft Drink Samples by Two Kinds of Amberlite Resins

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Abstract

Separation, preconcentration, and spectrophotometric determination of tartrazine (E 102) was performed by solid-phase extraction methods with using spectrophotometry. For this purpose, Amberlite XAD-1180 and Amberlite XAD-16 resins and mini-chromatographic column were used. All absorbance measurements of the dye were determined at 427 nm. Analytical parameters including pH, sample and eluent flow rates, eluent type, ionic strength, sample volume, and adsorption isotherms were investigated and optimized. Under optimum condition interference effect of main cations, some anions and widely used dyes were examined. Detection limits of the proposed methods were determined as 5.7 and 1.2 μg L−1 for XAD-1180 and XAD-16 resins, respectively. Linear dynamic ranges of the methods were found between 0.4–30 and 0.4–12 μg mL−1 of tartrazine for XAD-1180 and XAD-16 resins, respectively. The preconcentration factors were found as 60 and 80 for XAD-1180 and XAD-16 columns, respectively. Relative standard deviations were lower than 7 % throughout all experiments for two methods. Developed methods were validated and checked with determination of tartrazine levels in soft drink samples by addition of analyte. The comparisons of the methods were performed by the analysis of tartrazine contents of food samples. Tartrazine concentrations, investigated solid samples, ranged between 146 and 391 μg/g. Tartrazine content of liquid sample was found as 7.4 and 7.3 μg/mL for X1180 and X16 methods, respectively. The results suggest that the methods are suitable for the determination of tartrazine. Very accurate results were obtained for spiked values of the tartrazine into the food samples. In addition to accuracy, the method is simple, environmental friendly, and economical for the determination of tartrazine level in food samples. In addition of analytical parameters, adsorption and isotherm studies were performed for two kinds of Amberlite resins. It was observed that the methods fitted the linear form of Freundlich isotherm model.

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Conflict of Interest

Abdullah Taner Bişgin declares that he has no conflict of interest.

Mustafa Uçan declares that he has no conflict of interest.

İbrahim Narin declares that he has no conflict of interest.

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

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Authors and Affiliations

  1. Department of Chemistry, Faculty of Science and Arts, Niğde University, 51240, Niğde, Turkey

    Abdullah Taner Bişgin & Mustafa Uçan

  2. Faculty of Pharmacy, Erciyes University, 38039, Kayseri, Turkey

    İbrahim Narin

  3. Department of Chemistry, Faculty of Science, Erciyes University, 38039, Kayseri, Turkey

    Mustafa Soylak

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  1. Abdullah Taner Bişgin
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  2. Mustafa Uçan
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  3. İbrahim Narin
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  4. Mustafa Soylak
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Corresponding author

Correspondence to İbrahim Narin.

Additional information

This study belongs to Abdullah Taner BİŞGİN’s doctoral thesis.

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Bişgin, A.T., Uçan, M., Narin, İ. et al. A Comparative Study for Separation, Preconcentration and Determination of Tartrazine (E 102) in Soft Drink Samples by Two Kinds of Amberlite Resins. Food Anal. Methods 8, 2141–2149 (2015). https://doi.org/10.1007/s12161-015-0099-5

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  • DOI: https://doi.org/10.1007/s12161-015-0099-5

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