عنوان مقاله [English]
Food colors a group of natural or synthetic additives that are being prepared. Colors usually used for beautiful, the shape and cover defects in food products. Food colors can cause illness like asthma, immunosuppression or even have carcinogenic effects. The aim of this study is preconcentration and determination of trace amounts of ponceua 4R artificial colors in food samples. Modified nanosorbent with cationic surfactant cetyl bromide (CTAB) in this study, as a new sorbent for the extraction and preconcentration food dye was used. After praparation of modified nanoabsorbent, influencing parameters on the extraction of ponceua 4R by nanosorbent such as: pH, adsorbent dosage, extraction time, solvent type, effect sample valume has been studied and figures of merit including precision, limit of detection, concentration factor and enrichment factor achieved with good results. The calibration graph of this method for ponceua 4R was linear in the range of 0.2 to 50 μg.ml-1 with a detection limit 0.07 μg.ml-1, relative standard deviation %1.9 and concentration factor 20. The proposed method has been applied to the determination of the ponceua 4R at level of microgram in food samples such as cherries, Smart, tomato paste, ketchup, jelly, jam and water samples such as pomegranate juice, barberry juice, cranberry juice, cranberry juice and red grape juice with satisfactory results.