Determination of Orange II in food samples after cloud point extraction using mixed micelles

In this paper, a cloud point extraction method for the determination of trace amounts of Orange II by spectrophotometry is described. The method is based on the extraction of Orange II from aqueous solution using mixed micelles of non-ionic surfactant, Triton X-100 and cationic surfactant cetyltrimethyl ammonium bromide (CTAB) in acidic media. The extracted surfactant rich phase is diluted with water and its absorbance is measured at 484 nm by a spectrophotometer. The effects of surfactant, acid and salt concentration, incubation time and temperature were investigated. The calibration graph was linear in the range of 2.1-420 ng mL(-1) of Orange II in the initial solution with r=0.9991 (n=12). Detection limit based on three times the standard deviation of the blank (3S(b)) was 0.67 ng mL(-1) and the relative standard deviation (RSD) for 35 and 105 ng mL(-1) of Orange II was 1.20% and 1.49% (n=10), respectively. The method was applied to the determination of Orange II in different food samples.