Extraction of 3-acetyl-2, 5-dimethylthiophene and purification the fast food noodle samples using a novel acid–base-induced cloud point extraction and magnetic solid-phase extraction prior to HPLC. Issue 6 (12th April 2020)

• Record Type: Journal Article
• Authors: Zhao, Jiao; Zhang, Yi; Ge, Dandan; Liu, Ruiqi
• Is Part Of: Separation science and technology. Volume 55:Issue 6(2020)
• Page Start: 1146
• Page End: 1155
• Publication Date: 2020-04-12
• Subjects: Acid-base-induced cloud point extraction -- magnetic solid-phase extraction -- 3-acetyl-2 -- 5-dimethylthiophene -- high-performance liquid chromatography -- fast food noodle samples; Separation (Technology) -- Periodicals; 660.284205
• DOI: 10.1080/01496395.2019.1586728
• Languages: English
• ISSNs: 0149-6395

Abstract

ABSTRACT: A novel method based on acid–base-induced cloud point extraction (AB-CPE) and magnetic solid-phase extraction (MSPE) coupled with high performance liquid chromatography (HPLC) for extraction and purification of 3-acetyl-2, 5-dimethylthiophene (ADP) in the fast food noodle samples was established for the first time. In MSPE-AB-CPE, Fe3 O4 @SiO2 nanoparticles are used to purify samples, medium-chain saturated fatty acids ( n -octanoic acid), and nonionic surfactant (TMN-6) were investigated as a pH-dependent phase based on acid–base reaction caused solely by adjusting pH. The calibration curves demonstrated linearity in the range 0.5–100 µg mL −1 ( R 2 = 0.9969), with relative recoveries (95.7–101.2%) and relative standard deviations (2.6–4.8%, n = 5).