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<p>A simple, sensitive, and high-efficiency method was presented for the extraction and preconcentration of trace amounts of carmoisine. In this method, SBA-15 modified with cetyltrimethylammonium bromide (SBA-15/CTAB) was used as a suitable adsorbent. UV-Vis technique (ʎ<sub>max</sub>=522&#xa0;nm) was used to study the amount of carmoisine absorption. The characteristics of SBA-15 and SBA-15/CTAB were investigated by transmission electron microscopy (TEM), Brunauer-Emmett-Teller (BET), thermogravimetric analysis (TGA), Fourier transform infrared (FT-IR), map analysis, Energy dispersive X-ray (EDX), and CHN elemental analysis. Some parameters such as pH, amount of nanocomposite, recovery solvent, surfactant volume were investigated for the extraction of carmoisine by SBA-15/CTAB. The calibration curve was obtained linearly in the range of 0.3–20 ng mL<sup>−1</sup> with a detection limit of 0.12 ng mL<sup>−1</sup>. A concentration factor (PF) was calculated at about 50. The proposed method for measuring of carmoisine was applied at a negligible level in food samples such as cherry juice, blackberry juice, pomegranate juice, red grape juice, blueberry juice, cherry jelly, ketchup, tomato paste, smarties, and cherry compote with satisfactory results.</p>

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Preparation of mesoporous silica SBA-15 modified by CTAB for extraction, preconcentration and determination of trace amounts of carmoisine in food samples

  • 期刊论文

  • 发表日期：

    2025年9月29日

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  • Ali Mirabi,
  • Banafsheh Norouzi

摘要

A simple, sensitive, and high-efficiency method was presented for the extraction and preconcentration of trace amounts of carmoisine. In this method, SBA-15 modified with cetyltrimethylammonium bromide (SBA-15/CTAB) was used as a suitable adsorbent. UV-Vis technique (ʎmax=522 nm) was used to study the amount of carmoisine absorption. The characteristics of SBA-15 and SBA-15/CTAB were investigated by transmission electron microscopy (TEM), Brunauer-Emmett-Teller (BET), thermogravimetric analysis (TGA), Fourier transform infrared (FT-IR), map analysis, Energy dispersive X-ray (EDX), and CHN elemental analysis. Some parameters such as pH, amount of nanocomposite, recovery solvent, surfactant volume were investigated for the extraction of carmoisine by SBA-15/CTAB. The calibration curve was obtained linearly in the range of 0.3–20 ng mL−1 with a detection limit of 0.12 ng mL−1. A concentration factor (PF) was calculated at about 50. The proposed method for measuring of carmoisine was applied at a negligible level in food samples such as cherry juice, blackberry juice, pomegranate juice, red grape juice, blueberry juice, cherry jelly, ketchup, tomato paste, smarties, and cherry compote with satisfactory results.