Table 1 Comparison of detection methods of amaranth
From: Colorimetric determination of amaranth followed enrichment and separation using buoyant adsorbents
Methods | Pretreatment | Sample | LOD (μg/L) | ref |
|---|---|---|---|---|
UV-vis | LLE | Beverage, candy | 10 | Sha and Zhu 2015 |
TLC-HPLC-PDA | SPE | Soft drink | 40 | De Andrade et al. 2014 |
HPLC | MSPE | Drinks, cocktails, candy, etc. | 6.4 | Wu et al. 2016 |
LC-ESI-MS/MS | SPE, LLE | Ice cream, chocolate candy | 5.0 | Martin et al. 2016 |
icELISA | – | Beverage | 3.35 | Zhang et al. 2014 |
MIP-electrochemical sensor | – | Soft drink | 1.21 | Li et al. 2019 |
UV-vis | UA-D-μ-SPE | Food and water samples | 3.83 | Noormohamadi et al. 2019 |
Voltammetry | – | Jelly, water, fruit cakes, etc. | 1.27 | Tvorynska et al. 2019 |
UV-vis | DSPE | Beverage | 2.1 | This work |