Extraction of food synthetic dyes from aqueous solutions with liquid ion exchanger
https://doi.org/10.29235/1561-8331-2020-56-1-58-66
Abstract
Synthetic dyes (SD) are widely used in modern food industry. According to the requirements of the Customs Union Technical Regulation, the content of SD is standardized, therefore, universal and express methods of analysis are needed. The main difficulty in determining them in food products is the separation from the matrix components such as proteins, fats, carbohydrates, anthocyanins. For this purpose, the extraction of commonly used synthetic food dyes from aqueous solutions using a liquid ion exchanger trioctylamine (TOA), dissolved in chloroform and toluene, was studied. Distribution coefficients (D) and recovery rates (R, %) were calculated. It has been established that TOA quantitatively extracts SD from aqueous acidified solutions, while they can be completely reextracted at pH > 8–9.
About the Authors
E. M. Pliashak
Scientific Practical Center of Hygiene
Belarus
Belarus
Yekatsiaryna M. Pliashak – doctoral student at the Department of analytical chemistry of Belarusian State University; Junior Researcher. Scientific Practical Center of Hygiene
Leningradskaya str., 14, 220030, Minsk;
Akademicheskaya Str., 8 , 220012, Minsk
S. M. Leschev
Belarusian State University
Russian Federation
Russian Federation
Sergey M. Leschev – D. Sc. (Chemistry), Professor
14, Leningradskaya Str., 220030, Minsk
A. I. Palianskikh
Scientific Practical Center of Hygiene
Russian Federation
Russian Federation
Alena I. Palianskikh – Ph. D. (Chemistry), Senior Researcher. Scientific Practical Center of Hygiene
8, Akademicheskaya Str., 220012, Minsk
L. L. Belusheva
Scientific Practical Center of Hygiene
Russian Federation
Russian Federation
Liudmila L. Belusheva – Head of the Laboratory
8, Akademicheskay Str., 220012, Minsk
M. F. Zayats
Belarusian State University
Russian Federation
Russian Federation
Mikhail F. Zayats – Ph. D. (Chemistry), Head of the Department
14, Leningradskaya Str., 220030, Minsk
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