caa a22 4500 445801190 CHVBK 20180317145141.0 cr unu---uuuuu 170323e20110201xx s 000 0 eng 10.1007/s10337-010-1889-y doi (NATIONALLICENCE)springer-10.1007/s10337-010-1889-y Determination of Trace Sudan IV Residues in Foods Through Molecularly Imprinted SPE Coupled with LC [Elektronische Daten] [Xin Junhong, Zhao Dongyan, Zhang Limin, Xu Zhixiang, Zhou Jie, Qu Dejing] In this paper, a highly selective Sudan IV molecularly imprinted polymer was synthesized by surface molecular imprinting technique in combination with a sol-gel process using γ-aminopropyl triethoxysilane as functional monomer, tetraethoxysilane as cross-linker and activated silica gel as support material. The imprinted polymer was characterized by FT-IR spectra, scanning electron micrograph and adsorption experiments and it was exhibited good recognition and selective ability, offered a faster rate for the adsorption of Sudan IV. Using the imprinted material as sorbent, a solid-phase extraction coupled with high-performance liquid chromatography method for determination of trace Sudan IV was presented. The detection limit (S/N=3) was 25.2ngL−1, and the RSD for five replicate was 2.86%. With a loading flow rate of 2.5mLmin−1 for loading 30mL, an enrichment factor of 104 was achieved. This method was applied for extraction and determination of chilli powder and duck egg samples with good recoveries ranging from 85.3 to 98.1%. Springer-Verlag, 2011 Column liquid chromatography nationallicence Molecular imprinting nationallicence Sol-gel nationallicence Solid-phase extraction nationallicence Sudan IV nationallicence Junhong Xin College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut Dongyan Zhao College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut Limin Zhang College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut Zhixiang Xu College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut Jie Zhou College of Chemical and Material Science, Shandong Agricultural University, 271018, Taian, China aut Dejing Qu College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut Chromatographia Vieweg Verlag 73/3-4(2011-02-01), 235-242 0009-5893 73:3-4<235 2011 73 10337 https://doi.org/10.1007/s10337-010-1889-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10337-010-1889-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Junhong Xin College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut NATIONALLICENCE 700 1- Dongyan Zhao College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut NATIONALLICENCE 700 1- Limin Zhang College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut NATIONALLICENCE 700 1- Zhixiang Xu College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut NATIONALLICENCE 700 1- Jie Zhou College of Chemical and Material Science, Shandong Agricultural University, 271018, Taian, China aut NATIONALLICENCE 700 1- Dejing Qu College of Food Science and Engineering, Shandong Agricultural University, 271018, Taian, China aut NATIONALLICENCE 773 0- Chromatographia Vieweg Verlag 73/3-4(2011-02-01), 235-242 0009-5893 73:3-4<235 2011 73 10337 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer