Cloud Point Microextraction of Sudan IV from Food and Cosmetics with Determination by Spectrophotometry

Abstract

A cloud point extraction (CPE) procedure has been developed for the separation andpreconcentration of Sudan IV with spectrophotometric detection at 520 nm. The analytical parameters including pH, surfactant type, surfactant mass, alcohol type and volume, and matrix effects were optimized. Sudan IV was quantitatively recovered at pH 6.0 using Tergitol 15-S-7 and 1-pentanol. The limit of detection (LOD), limit of quantification (LOQ) and preconcentration factor (PF) were 30.6 ng mL−1, 102 ng mL−1 and 50, respectively. The presented cloud point extraction method was applied to determine Sudan IV in chili-containing foods and cosmetics.

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