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<p>Erythrosine B (ER-B) is a widely used synthetic xanthene dye commonly applied as a colorant in food, pharmaceutical, and cosmetic products. Therefore, reliable analytical methods are required for its determination in beverage products and related matrices. In this work, a simple, sensitive, and selective spectrofluorimetric approach was developed and validated for the determination of Erythrosine B in beverage matrices. The method relies on micelle-enhanced fluorescence using the non-ionic surfactant Tween-80 (pH = 5.0), where the fluorescence signal of ER-B at 1.0&#xa0;µg mL⁻¹ increased from 178 to 585 a.u. (3.3-fold enhancement), resulting in enhanced analytical sensitivity. After being excited at λ<sub>ex</sub> = 549&#xa0;nm, the fluorescence intensity of the final product was recorded at λ<sub>em</sub> = 564&#xa0;nm. Under the optimal conditions, the method exhibited excellent linearity between ER-B concentration and the observed fluorescence intensity in the range of 0.02–1.8&#xa0;µg mL⁻¹ with r² = 0.9995. For the fluorescence detection step, the LOD and LOQ were 0.015 and 0.045&#xa0;µg mL⁻¹, respectively. The proposed method was successfully applied to fortified beverage matrices, including strawberry syrup, apple syrup, guava syrup, and a carbonated soft drink, after salting-out-assisted extraction, affording recoveries in the range of 91.41–96.01%. The method’s environmentally friendly index was evaluated using several greenness assessment tools, including Analytical Eco-Scale, GAPI, AGREE, AGREEprep, and BAGI. This method is environmentally friendly due to the usage of very little organic solvent.</p> Graphical abstract <p></p>

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A sensitive and green micelle-enhanced spectrofluorimetric method for the determination of erythrosine B (E127) in beverage matrices using salting-out-assisted extraction

  • 期刊论文

  • 发表日期：

    2026年5月19日

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  • Huda Salem AlSalem,
  • Sara Naif Alharbi,
  • Amal A. Mohamed,
  • Mohamed A. Abdel-Lateef

摘要

Erythrosine B (ER-B) is a widely used synthetic xanthene dye commonly applied as a colorant in food, pharmaceutical, and cosmetic products. Therefore, reliable analytical methods are required for its determination in beverage products and related matrices. In this work, a simple, sensitive, and selective spectrofluorimetric approach was developed and validated for the determination of Erythrosine B in beverage matrices. The method relies on micelle-enhanced fluorescence using the non-ionic surfactant Tween-80 (pH = 5.0), where the fluorescence signal of ER-B at 1.0 µg mL⁻¹ increased from 178 to 585 a.u. (3.3-fold enhancement), resulting in enhanced analytical sensitivity. After being excited at λex = 549 nm, the fluorescence intensity of the final product was recorded at λem = 564 nm. Under the optimal conditions, the method exhibited excellent linearity between ER-B concentration and the observed fluorescence intensity in the range of 0.02–1.8 µg mL⁻¹ with r² = 0.9995. For the fluorescence detection step, the LOD and LOQ were 0.015 and 0.045 µg mL⁻¹, respectively. The proposed method was successfully applied to fortified beverage matrices, including strawberry syrup, apple syrup, guava syrup, and a carbonated soft drink, after salting-out-assisted extraction, affording recoveries in the range of 91.41–96.01%. The method’s environmentally friendly index was evaluated using several greenness assessment tools, including Analytical Eco-Scale, GAPI, AGREE, AGREEprep, and BAGI. This method is environmentally friendly due to the usage of very little organic solvent.

Graphical abstract