期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1216, 期 42, 页码 7063-7070出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2009.08.077
关键词
Second order advantage; Dyes; Beverages samples; HPLC-DAD; Multivariate curve resolution alternating least squares; Residual bilinearization
资金
- Universidad Nacional del Sur and Universidad Nacional del Litoral [12-65]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
A fast chromatographic methodology is presented for the analysis of three synthetic dyes in non-alcoholic beverages: amaranth (E 123), sunset yellow FCF(E110) and tartrazine(E102). Seven soft drinks(purchased from a local supermarket) were homogenized, filtered and injected into the chromatographic system. Second order data were obtained by a rapid LC separation and DAD detection. A comparative study of the performance of two second order algorithms (MCR-ALS and U-PLS/RBL) applied to model the data, is presented. Interestingly, the data present time shift between different chromatograms and cannot be conveniently corrected to determine the above-mentioned dyes in beverage samples, This fact originates the lack of trilinearity that cannot be conveniently pre-processed and can hardly be modelled by using U-PLS/RBL algorithm. On the contrary, MCR-ALS has shown to be an excellent tool for modelling this kind of data allowing to reach acceptable figures of merit. Recovery values ranged between 97% and 105% when analyzing artificial and real samples were indicative of the good performance of the method. In contrast with the complete separation, which consumes 10 mL. of methanol and 3 mL of 0.08 mol L-1 ammonium acetate, the proposed fast chromatography method requires only 0.46 mL of methanol and 1.54 mL of 0.08 mol L-1 ammonium acetate. Consequently, analysis time could be reduced up to 14.2% of the necessary time to perform the complete separation allowing saving both solvents and time, which are related to a reduction of both the costs per analysis and environmental impact. (C) 2009 Elsevier B.V. All rights reserved.
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