Determination of Allura Red in Food by Ionic Liquid ß-Cyclodextrin-Cross-Linked Polymer Solid Phase Extraction and High-Performance Liquid Chromatography

Novel solid phase extraction using an α-picoline ionic liquid-β-cyclodextrin-cross-linked polymer is reported with high-performance liquid chromatography for the determination of allura red. The linear dynamic range, limit of detection, limit of quantitation, and relative standard deviation values were 5.0–2.5 × 104 µg L−1, 0.35 µg L−1, 1.17 µg L−1, and 0.47%, respectively. The preconcentration factor of method was approximately fourteen, and the α-picoline based ionic liquid-β-cyclodextrin polymer may be used for up to thirteen times. The mechanism of adsorption was investigated by kinetic modeling and the inclusion interaction of the ionic liquid-β-cyclodextrin-cross-linked polymer with allura red was characterized. This method was employed for the determination of allura red in food with satisfactory results.