試問圓錐液體重(完整版)實(shí)用資料

試問圓錐液體重（完整版）實(shí)用資料(可以直接使用，可編輯完整版實(shí)用資料，歡迎下載）

例題4-3:試問圓錐液體重（完整版）實(shí)用資料(可以直接使用，可編輯完整版實(shí)用資料，歡迎下載）試問圓錐液體重?解:圓錐體積:虛構(gòu)圓錐體體積:油容器體積:油重:5.94×0.9=5.35圓錐體積－油容器體積=水體積:＝＞15.32－6.92=8.4m水重量:93年公務(wù)人員特種考試原住民族考試試題:四、一個(gè)具正三角形凹槽之柱體（沿垂直紙面方向長度為1m）左方分別為靜止之油（比重0.8）與水（密度），求柱體受液體作用力之大小（單位N）與方向。解:94年公務(wù)人員特種考試原住民族考試試題:(一)如圖所示之水箱，水之高度d為4m，試求水箱之短邊A面所受到的水壓力之合力多大?(二)如果水箱之水以油取代之，則由的高度d到多高時(shí)即會(huì)對(duì)A面產(chǎn)生如同前述裝水時(shí)相同的合壓力?(已知水；油之)解：(一)(二)油S油Sg=0.9水Sg=1.01m2mH=3mB=2mW=2m一、求容器內(nèi)液體總重量=0.0116kg=11.6t=113.796解：二、求合力大小與方向解：三、F=?t=?kN解：2m2m混凝土2m2m混凝土閘門水(2)之大小與作用點(diǎn)解：(一)2m2m2mZ(二)FH=(2×9.81＋4×9.81)×2×1=58.86KNZ=×Fh=dp=dc+dc=4-Z=2.311m 五、解:(50/40+x)=(x/30)=50x=1200+30x=20x=1200X=60V1=(1/3)×3.14×25^2*100=65449.85cm^3V2=(1/3)3.14×15^2×60=14137.17cm^3V1-V2=51312.68cm^3W=51312.68×1=51312.684g=51.313kgAnalyticalMethodsArapidshaking-basedionicliquiddispersiveliquidphasemicroextractionforthesimultaneousdeterminationofsixsyntheticfoodcolourantsinsoftdrinks,sugar-andgelatin-basedconfectionerybyhigh-performanceliquidchromatographyHaoWua,Jing-boGuob,Li-mingDua,?,HongTiana,Cheng-xuanHaoa,Zhi-fengWangb,Jie-yanWangaaAnalyticalandTestingCenter,ShanxiNormalUniversity,ShanxiLinfen041004,PRChinabDepartmentofEngineering,ShanxiNormalUniversity,ShanxiLinfen041004,PRChinaarticleinfoArticlehistory:Received8February2021Receivedinrevisedform2March2021Accepted5March2021Availableonline14March2021Keywords:Rapidshaking-basedionicliquiddispersiveliquidphasemicroextractionSyntheticfoodcolourantsHigh-performanceliquidchromatographyabstractAnovelandsimplerapidshaking-basedmethodofionicliquiddispersiveliquidphasemicroextractionforthedeterminationofsixsyntheticfoodcolourants(Tartrazine,Amaranth,SunsetYellow,AlluraRed,Ponceau4R,andErythrosineinsoftdrinks,sugar-andgelatin-basedconfectionerywasestablished.High-performanceliquidchromatographycoupledwithanultravioletdetectorwasusedforthedetermi-nations.Theextractionproceduredidnotrequireadispersivesolvent,heat,ultrasonication,oradditionalchemicalreagents.1-Octyl-3-methylimidazoliumtetra?uoroborate([C8MIM][BF4]wasdispersedinanaqueoussamplesolutionas?nedropletsbymanualshaking,enablingtheeasiermigrationofanalytesintotheionicliquidphase.Factorssuchasthe[C8MIM][BF4]volume,samplepH,extractiontime,andcentrifugationtimewereinvestigated.Undertheoptimumexperimentalconditions,theproposedmethodshowedexcellentdetectionsensitivitywithlimitsofdetection(signal-to-noiseratio=3within0.015–0.32ng/mL.Themethodwasalsosuccessfullyusedinanalysingrealfoodsamples.Goodspikedrecoveriesfrom95.8%–104.5%wereobtained.ó2021ElsevierLtd.Allrightsreserved.1.IntroductionColourisamainfeatureoffoods.Itsaffectonpeopleisnotonlyvisual;itisalsoassociatedwithfoodvariety,quality,andfresh-ness.Foodcolourantshavebeenusedtoreplacenaturalfoodcol-our,whichcanbelostduringpreparationprocesses.Colourantsarealsousedtopreventcolourchangesinthe?nalproduct(Berzas,Flores,Llerena,&Farinas,1999andprovideattractivenesstoconsumers,particularlychildren(Hofer&Jenewein,1997.Inrecentyears,naturalfoodcolourantsisolatedfromsuitableplants,fungi,orinsectshavebeenincreasinglyused.However,manynaturalcolourantsbecomeunstableunderprocessingconditionssuchas,light,oxygen,andpH.Naturalcolourantsarealsomoreexpensivethansyntheticones.Theuseofsyntheticorganicdyeshasbeenrecognisedasthemostreliableandeconomicalmethodofrestoringorprovidingcolourtoaprocessedproduct.However,someofthesesubstancesposepotentialriskstohumanhealth,especiallywhenconsumedinexcess.Topreventindiscriminateuse,lawsandregulationsbasedintoxicologicalstudiesonexperimentalanimalsandhumanclinicalstudieshavebeendevelopedinmanycountries.Thepolicieslimitthetypes,purities,uses,andamountsoffoodcolourantspermittedinfoodanddrinks.Consequently,sensitive,accurate,andreliablemethodsfordeterminingsyntheticcolourantsarerequiredtoen-surefoodsafety.Severalanalyticaltechniqueshavebeendevelopedtofacilitatethesimultaneousdeterminationofvarioussyntheticfoodcolourants.Suchtechniquesincludederivativespectrometryandotherspectrophotometricmethodsrelatedwithchemometrics(Al-Degs,2021;Berzasetal.,1999;Ni&Gong,1997;Sayar&?zdemir,1998,adsorptivevoltammetry(Ni,Bai,&Jin,1997,differentialpulsepolarography(Chanlon,Joly-Pottuz,Chatelut,Vittori,&Cretier,2005;Combeau,Chatelut,&Vittori,2002,thin-layerchromatography(Morlock&Oellig,2021,capillaryelectro-phoresis(Dossietal.,2007;Ryvolova,Taborsky,Vrabel,Krasensky,&Preisler,2007,high-performanceliquidchromatography(HPLC(Minioti,Sakellariou,&Thomaidis,2007;PereiraAlves,Brum,BrancodeAndrade,&PereiraNetto,2021;Vidotti,Costa,&Oli-veira,2006;Yoshioka&Ichihashi,2021,aswellasionchromatog-raphy(Chen,Mou,Hou,Riviello,&Ni,1998.Arecentlyproposedmethod,dispersiveliquid–liquidmicroex-traction(DLLME(Rezaeeetal.,2006,isbasedontheformationofaturbidsolutionbytherapidinjectionofamixturecontainingCorrespondingauthor.Tel./fax:+863572057969.E-mailaddress:lmd@(L.-m.Du.extractionanddispersersolventsintoanaqueoussolution.Theextractionsolventisdispersedintotheaqueoussampleasvery?nedroplets,enablingtheanalytestotransfereasilytotheextrac-tionsolvent.Whenextractionequilibriumisachieved,phaseseparationisperformedbycentrifugationandtheenrichedana-lytesinthesedimentphasecanbedetermined.Comparedwithothermicroextractionmethods,thistechniqueismoreconvenient,simple,andrequireslessexpensivedevices.Moreimportantly,DLLMEcanbeappliedunderbatchconditionsandextractioncanbecompletedinseveralseconds,resultinginfasterextractionandshorteranalyticaltime.Roomtemperatureionicliquids(RTILsareagroupofnewor-ganicsaltsconsistingoforganiccationsandvariousanionsthatareliquidatroomtemperature.RTILshavebeenusedasextractionsolventsinplaceoforganicsolventsbecauseoftheiruniquephys-icochemicalproperties,suchasnegligiblevapourpressure,misci-bilitywithwaterandorganicsolvents,goodsolubilityinorganicandinorganiccompounds,andhighthermalstabilityaswellasbeingenvironmentallybenign(Pandey,2006;Poole&Poole,2021.DLLMEbasedonionliquids(ILs(IL-DLLMEwasintroducedbyZhouetal.in2021(Zhou,Bai,Xie,&Xiao,2021.Thisapproachneedsanorganicsolventasthedispersivesolventandheattoaidthecompletedispersionofawater-immiscibleILintotheaqueousphase,thensedimentationbycoolingwithicewater.Extractionre-quiresaspeci?cheatingtimeandcoolingprocess,whichisrela-tivelytimeandenergyconsuming.Toimprovetheextractionperformanceoftemperature-controlledDLLME,ultrasoundisusedtodispersetheILextractionsolvent(Zhou,Zhang,&Xiao,2021,butthecoolingprocessanddispersiveorganicsolventarestillneededtoobtainaturbidsolution.ThenYaoandAnderson(2021reportedamethodforinsituILformationDLLME,whereinthehydrophilicILiscompletelydissolvedintheaqueousphaseandanion-exchangereagentisaddedtoformawater-immiscibleIL.Althoughthismethodovercomestheweaknessesdescribedabove,theadditionofexcession-exchangereagentisrequired,whichcomplicatesthemethod.Inthecurrentwork,asimpleandef?cientmanualshaking-basedmethodofIL-DLLMEwasdeveloped.Theproceduredoesnotrequireadispersivesolvent,heat,ultrasonication,oradditionalchemicalreagents,incontrasttoconventionalIL-DLLME.IL([C8MIM][BF4]wasdispersedinanaqueoussolutionas?nedrop-letsbymanualshaking,promotingmigrationoftheanalytestotheionicliquidphase,thencoupledwithHPLC-ultraviolet(UVspec-trophotometrydetermination.Theeffectsofvariousexperimentalparameters,includingthe[C8MIM][BF4]volume,samplepH,extractiontime,andcentrifugationtime,havebeeninvestigatedandoptimisedfortheextractionofsixsyntheticfoodcolourants.2.Materialsandmethods2.1.ReagentsandstandardsThestandardstocksolutionsofthecolourantsTartrazine(TAR;C.I.FoodYellow4;0.5mg/mL,Amaranth(AMA;C.I.FoodRed9;0.5mg/mL,SunsetYellow(SUN;C.I.FoodYellow3;0.5mg/mL,AlluraRed(ALL;C.I.FoodRed17;1.0mg/mL,Ponceau4R(PON;C.I.FoodRed7;0.5mg/mL,andErythrosine(ERY;C.I.FoodRed14;0.1mg/mLwereobtainedfromtheNationalResearchCenterforCerti?edReferenceMaterials(Beijing,China.Themixedstan-dardsolutionscontainingallcolourantsat0.05mg/mLwaspreparedbymixinganddilutionofappropriatealiquotsfromstandardstocksolutionofeachsubstance.Workingsolutionswerepreparedbyappropriatedilutionsofthemixedstandardsolutionswithwater.HPLC-grademethanolandacetonitrilewerepurchasedfromTianjinGuangfuFineChemicalResearchInstitute(Tianjin,China.1-Octyl-3-methylimidazoliumtetra?uoroborate([C8MIM][BF4],1-hexyl-3-methylimidazoliumchloride([C6MIM][Cl],and1-oc-tyl-3-methylimidazoliumchloride([C8MIM][Cl]wereobtainedfromShanghaiChengJieChemicalCo.,Ltd.(Shanghai,China.Milli-Qwater(Millipore,Bedford,MA,USAwasusedthroughoutthestudy.Allotherreagentswereanalyticalgradeandwerepur-chasedfromTianjinKemiouChemicalReagentCo.,Ltd.(Tianjin,China.AllsolutionspreparedforHPLCwere?lteredthrough0.45lmmembranesbeforeuse.2.2.InstrumentsThechromatographyequipmentwasa1525binaryHPLCpumpanda2489dualkUVdetectorfromWaters(WatersCorporation,USA.TheWatersBreezesoftwarewasusedtocontroltheinstru-mentsandacquiredata.ThechromatographicseparationoftheanalyteswascarriedoutonaGeminiC18column(5lm;4.6mm?250mm;Phenomenex,Torrance,CA,USA.ApHmeter(ModelpHS-3C,ShanghaiTiandaApparatusCo.,Ltd.,ChinawasusedforpHadjustment.AcentrifugeModelTDZ4-WS(XiangYiCentrifugeInstrumentCo.,Ltd.,Chinawasemployedtoacceleratethephase-separationprocess.2.3.PreparationofthesamplesolutionAllsamples,includingsoftdrink,sugar-basedandgelatin-basedconfectionery,wereobtainedfromalocalmarket.Appropriateamounts(0.3–2.5gofthesamplesweredissolvedin25mLofwater.Thecarbonateddrinksweredegassedbyultrasonicationfor5min.Awarmingprocess(50°C,30minwasusedforthecompletedissolutionofthesugar-basedandgelatin-basedconfec-tionery.Samplesweredilutedto50mLinavolumetric?askwithanacetatebuffersolution(0.2mol/L,pH5.0.Thesesolutionswere?lteredthroughafoldedXinhuapaper?lter(No.102,andthe?l-tratewascollectedafterdiscardingthe?rst15mL.2.4.ExtractionprocedureAhomogeneoussamplesolution(10.0mLcontainingtheana-lyteswasplacedina15mLscrew-capconical-bottomgraduatedplasticcentrifugaltube.Usinga500lLsyringe,350lLofRTILwasinjectedintothesamplesolution.Manualshaking(30timesin20sresultedintheformationofaturbidsolution,whichwascentrifugedfor8minatarateof3500rpm(1685g.Theupperaqueoussolutionwasremovedusingapipette,andthevolumeofresidualILwasalmost180lL.MethanolwasaddedtotheILres-idueenrichedwithanalytestoobtainavolumeof300lL.Usinga25lLHPLCmicrosyringe,10lLoftheenrichedsolutionwasin-jecteddirectlyintotheHPLCsystem.Allexperimentswereper-formedintriplicate.ThesyringewasrinsedwithmethanolandacetonitrilemultipletimestoremoveresidualanalytesandIL.2.5.InterferenceexperimentsTheinterferenceswerestudiedbyanalysing10mLsolutioncontaining100ngmLà1colourantsandotherchemicalspeciesatdifferentconcentrations(0.1–100lgmLà1,accordingtotherec-ommendedextractionprocedure.Tolerancelimitofeachspecieswastakenasthelargestamountyieldinganerrorinthedetermi-nationoftheanalytenotexceeding5%.2.6.RecoveryanddatahandlingRecoveryevaluationswereperformedbyspikingknownamountsofthecoloursintothesamplesbeforeprocessingandcomparingtheresultswiththosefromthesamesamplespriorH.Wuetal./FoodChemistry141(2021182–186183spiking.Recoverieswereestimatedtionsandexpressedaspercentages.FinaltreatmentofdataandandrecoverywereperformedusingsoftExcel.2.7.ChromatographicconditionsThe?owrateofthemobilemin.Thesampleinjectionvolumeofthecolumnwascontrolledat30tained0.1mol/Lammoniumacetatejustedby10mol/Lsodiummethanol–acetonitrile(30:70,v/v.5%–50%B(0–20minfollowedbydetectionwavelengthwassetat430TARand510nmfortheothergramsofthepost-extractionmixedtionsareshowninFig.1.3.Resultsanddiscussion3.1.ComparisonofionicliquidInthecurrentstudy,?veMIM][BF4],thanesulfonyl]imide([C6MIM][NTfzoliumhexa?uorophosphate([C6dazoliumand1-octyl-3-methylimidazoliumMIM][PF6]wereinvestigated.Abymanualshaking(Fig.2aafterTheothercommonlyusedILswereDLLMEmethod(Yao&Anderson,[C6MIM][Cl]and[C8MIM][Cl]werealsoused.Theion-exchangere-agentswerelithiumbis[(tri?uoromethanesulfony]imide(LiNTf2andsodiumhexa?uorophosphate(NaPF6.When350lLofwater-miscibleILand0.35gofsaltwereaddedtotheaqueousphase,immiscibleILs[C6MIM][NTf2],[C6MIM][PF6],[C8-MIM][NTf2],and[C8MIM][PF6]wereformed.Atthesametime,aturbidsolutionwith?nemicrodropletswasalsoformed,asshowninFig.2a.After8minofcentrifugationat3500rpm,theILphasewaswellseparatedfromtheaqueousphase,asshowninFig.2b.[C8MIM][BF4]wasfoundtohavethebestextractionef?ciencyofthe?veILsforthearti?cialcolours.3.2.EffectoftheILvolumeTheamountof[C8MIM][BF4]usedinthepreconcentrationpro-cedureisacriticalfactorforobtainingahighextractionperfor-mance.Therefore,theextractionsystemwascarefullystudiedtodeterminethelowestIL-phasevolumenecessaryforachievingthebestextraction.Theeffectof[C8MIM][BF4]wasstudiedwithintherangeof250–450lL.Fig.3showsthatwithincreasedamountof[C8MIM][BF4],thepeakareaincreasedandreachedaconstant184valuewhen[C8MIM][BF4]exceeded350lL,exceptforTAR.FurtherincreasesinILreducedtheenrichmentfactorachieved.Therefore,350lLof[C8MIM][BF4]wasusedinthesubsequentexperiments.3.3.EffectofsamplepHTheeffectsofpHontheextractionwerestudiedwithinthepHrangeof0.7–12usinghydrochloricacidandsodiumhydroxide,andtheresultsareshowninFig.4.Theextractionef?ciencyofallcol-ourantsremainedrelativelyconstantoverthepHrangeof2–11.However,theextractionrecoverydecreasedwithfurtherde-creasedorincreasedpH.Consideringmostfoodsareweakacidsorneutral,pH5.0wasusedinallsubsequentexperiments.3.4.EffectofextractiontimeAturbidsolutionwaseasilyformedatroomtemperature(25±1°C;thus,theequilibrationtemperatureintheextractionprocesswassetatroomtemperature.Liquid-phasemicroextrac-tionisatime-dependentprocess.Consequently,theeffectoftheextractiontimewasexaminedwithintherangeof0–20minatroomtemperature.Inthisexperiment,extractiontimewasfromtheILdispersionintothesolutionaftermanualshakingtobeforetheinitiationofcentrifugation.Theextractiontimehadnosigni?-canteffectontheextractionef?ciency.Therefore,tokeeptheanal-ysistimeasshortaspossible,thecloudysolutionwascentrifugedimmediatelyafterthepreparationatroomtemperature.IncomparisonwiththeotherreportedIL-DLLMEmethods,suchastemperature-controlled(30min(Zhouetal.,2021,ultrasound-assisted(35min(Zhouetal.,2021andinsitusolventformation(30s(Yao&Anderson,2021IL-DLLME,therapidshaking-basedIL-DLLME(20shasasigni?cantlyshorteroperationtimeforextraction.3.5.EffectofcentrifugetimeCentrifugation,whichcontrolsphaseseparation,isacrucialstepintheproposedmethod.The?nalperformancebene?tsfromafullphaseseparation.Toachievethebestextractionef?ciency,centrifugationtimeswithintherangeof6–14minwereexaminedatarateof3500rpm.At8min,extractionrecoverybecamecon-stant,indicatingthecompletetransferoftheILphase.Therefore,theoptimumcentrifugationtimewasdeterminedas8min.3.6.In?uenceofinterferingsubstancesTheselectivityoftheproposedmethodwasstudiedusingvari-ouschemicalspeciesthatcommonlyinterfereinthedeterminationofcolourants.Thetolerancelimitwasde?nedastheconcentrationofasubstancecausinglessthan±5%relativeerrorforthesixcol-ourantsusingtheproposedmethod.Thesamplescontaineda?xedamountofcolourants(100ngmlà1andtheireffectwasdeter-minedusingtheproposedmethod,asdescribedinSection2.5.TheresultsindicatedthatNa+,K+,NH4+,Ca2+,Zn2+,Mg2+,Mn2+,Table1Calibrationequations,linearrange,limitsofdetection,limitsofquanti?cationandcoef?cientsofdetermination(R2ofallcolourants(n=11.ColourantCalibrationequation(ng/mLLinearrange(ng/mLDetectionlimit(ng/mLQuanti?cationlimit(ng/mLR2Table2Determinationofcolourantsinfoodsamplesfromthelocalmarket.SampleColourantConcentrationbeforeextraction(ng/mLSpiked(ng/mLRecoverya(%Contentofcolourant(mg/kgaMean±standarddeviation(n=5.H.Wuetal./FoodChemistry141(2021182–186185Brà,Clà,Ià,SCNà,SO42à,CO32à,HPO42à,PO43à,glucose,a-lactose,starch,dextrin,sucrose,citricacid,andsodiumcyclamateat1000-fold,andCu2+,Co2+,Cd2+,Fe3+,andFàat500-folddidnotinterferewithdeterminationofthecoloursusingtheproposedmethod.This?ndingindicatesthegoodselectivityofthemethodfordetermin-ingthestudiedcolourantsinfoodsamples.3.7.MethodevaluationThecalibrationequationsofthemixedstandardsolutions,coef-?cientsofdetermination(R2,linearranges,andlimitsofdetectionofallcolourantsarepresentedinTable1.Thecalibrationequationswerecalculatedusingthepeakareasofthesubstances.Usingthet-test,theslopesofthecalibrationequationsofthemixedsolutionswerecomparedwiththosecalculatedfromthemeasurementsofindividualstandardsolutions.Nosigni?cantdifferenceswerefound.Quanti?cationanddetectionlimitswerecalculatedfollow-ingACSguidelines(ACS,1980,andwerefoundtocorrespondtotheanalyteconcentrationsequivalenttosignal-to-noiseratiosoftenandthree,respectively.TheLODsandLOQswereintherangeof0.015–0.32ng/mLand0.05–1.0ng/mLforSUN,PON,ALL,AMA,TAR,andERY.3.8.MethodscomparisonRapidshaking-basedionicliquiddispersiveliquidphasemic-roextractionhasashortextractiontime,higherpre-concentrationfactor,andnon-chemicalsolventconsumption.ComparedwiththepreviouslyreportedHPLCmethodsforthedeterminationofcolou-rantsinfoodsamples,theproposedmethodhasrelativelylowLODsandLOQs(Miniotietal.,2007;Pereiraetal.,2021;Vidottietal.,2006;Yoshioka&Ichihashi,2021.3.9.ApplicationandrecoveryThedevelopedmethodwasusedtodeterminethecolourantsinthefoodsamplesfromthelocalmarket.Thesampleswerepre-paredasdescribedinSection2.3.Acarbonateddrink,afruit-?a-voreddrink,afruit-?avoredcandy,twosamplesoflollipop,alacticacidjelly,andafruit-?avoredjellywereanalysed.Toassesstheaccuracyoftheproposedmethod,recoverystudieswerealsoperformedforthecorrespondingsamplesbydeterminingknownamountsofcolourantsaddedtothesamples.Table2showsthattherecoveriesofthecolourantsrangedfrom95.8%–104.5%.Thelowdetectionlimitsallowedtheaccuratedeterminationofthecol-ourantsinfoodsatlowconcentrations.4.ConclusionsArapidshaking-basedmethodofIL-DLLMEcoupledwithHPLC-UVwasdevelopedforthesensitivesimultaneousdeterminationofsixsyntheticfoodcolourantsinfoodsamplescomprisingsoftdrinks,andsugar-andgelatin-basedsweets.[C8MIM][BF4]waseasilydisperseintheaqueousphasebymanualshaking,whichgreatlydecreasedtheextractiontime.Thetechniquealsodoesnotrequireheatingorultrasonication,whicharebothtimeanden-ergyconsuming.Adispersersolventoradditionalchemicalre-agents,whichmaypollutetheenvironment,arealsonotnecessary.TheLODsvariedfrom0.015–0.32ng/mLforSUN,PON,ALL,AMA,TAR,andERY,revealingthehighsensitivityofthepro-posedmethod.Theexcellentspikedrecoveriesoffoodcolourantsinfoodsamplesindicatedthattheproposedmethodwouldbeavaluablealternativefortheanalysisofthesecolourantsinfoodsamplesinthefuture.Theseresultsindicatedthatthepresentapproachwasasimpleandsensitiveproceduretodeterminesyntheticfoodcolourantsattracelevel.Itcanalsobeextendedtobeappliedinmanyotherfoodsamples.AcknowledgementsThisworkwassupportedbytheResearchFundfortheDoctoralProgramofHigherEducationofChina(No.20211404110001.ReferencesACS,AmericanChemicalSociety-SubcommitteeonEnvironmentalAnalyticalChemistry(1980.Guidelinesfordataacquisitionanddataqualityevaluationinenvironmentalchemistry.AnalyticalChemistry,52(14,2242–2249.Al-Degs,Y.S.(2021.DeterminationofthreedyesincommercialsoftdrinksusingHLA/GOandliquidchromatography.FoodChemistry,117,485–490.Berzas,J.J.,Flores,J.R.,Llerena,M.J.V.,&Farinas,N.R.(1999.SpectrophotometricresolutionofternarymixturesofTartrazine,PatentBlueVandIndigoCarmineincommercialproducts.AnalyticaChimicaActa,391,353–364.Chanlon,S.,Joly-Pottuz,L.,Chatelut,M.,Vittori,O.,&Cretier,J.L.(2005.DeterminationofCarmoisine,AlluraredandPonceau4RinsweetsandsoftdrinksbyDifferentialPulsePolarography.JournalofFoodCompositionandAnalysis,18,503–515.Chen,Q.,Mou,S.,Hou,X.,Riviello,J.M.,&Ni,Z.(1998.Determinationofeightsyntheticfoodcolorantsindrinksbyhigh-performanceionchromatography.JournalofChromatography,A,827,73–81.Combeau,S.,Chatelut,M.,&Vittori,O.(2002.Identi?cationandsimultaneousdeterminationofAzorubin,AlluraredandPonceau4Rbydifferentialpulsepolarography:Applicationtosoftdrinks.Talanta,56,115–122.Dossi,N.,Toniolo,R.,Pizzariello,A.,Susmel,S.,Perennes,F.,&Bontempelli,G.(2007.Acapillaryelectrophoresismicrosystemfortherapidin-channelamperometricdetectionofsyntheticdyesinfood.JournalofElectroanalyticalChemistry,601,1–7.Hofer,K.,&Jenewein,D.(1997.Quickspectrophotometricidenti?cationofsyntheticfoodcolorantsbylinearregressionanalysis.ZeitschriftfürLebensmitteluntersuchungund-ForschungA,204,32–38.Minioti,K.S.,Sakellariou,C.F.,&Thomaidis,N.S.(2007.Determinationof13syntheticfoodcolorantsinwater-solublefoodsbyreversed-phasehigh-performanceliquidchromatographycoupledwithdiode-arraydetector.AnalyticaChimicaActa,583,103–110.Morlock,G.E.,&Oellig,C.(2021.Rapidplanarchromatographicanalysisof25water-solubledyesusedasfoodadditives.JournalofAOACInternational,92,745–756.Ni,Y.,Bai,J.,&Jin,L.(1997.Multicomponentchemometricdeterminationofcolorantmixturesbyvoltammetry.AnalyticalLetters,30,1761–1777.Ni,X.,&Gong,Y.(1997.Simultaneousspectrophotometricdeterminationofmixturesoffoodcolorants.AnalyticaChimicaActa,354,163–171.Pandey,S.(2006.Analyticalapplicationsofroom-temperatureionicliquids:Areviewofrecentefforts.Analy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