Pochivalov, Aleksei, et al. Journal of Molecular Liquids 271 (2018): 807-814.
Sodium hexanoate functions as an anionic surfactant in a surfactant-mediated microextraction approach using switchable hydrophilicity solvent for the extraction of hydrophobic Sudan dyes from solid food samples.
Experimental Protocol: A 200 +/- 10 mg sample is mixed with 1 mL of 2.5 mol/L sodium hexanoate solution to form micelles. The mixture is placed in an ultrasonic thermostating bath (130 W, 35 kHz) at 60 °C for 20 minutes (salted salmon) or 70 °C for 10 minutes (spices). After cooling, 200 microL of 6 mol/L H2SO4 is added to protonate hexanoate ions, forming a hydrophobic hexanoic acid phase. The mixture is centrifuged at 3000 G for 10 minutes, and the organic phase is analyzed by HPLC-UV at 506 nm.
Performance Evaluation: The limits of detection are 0.19 mg/kg (Sudan I), 0.028 mg/kg (Sudan II), and 0.18 mg/kg (Sudan III). Recovery values range from 82% to 85% with relative standard deviations below 6%. The total sample pretreatment time is 25 minutes. The method consumes only 1 mL of extraction solvent, providing a greener alternative to conventional liquid-liquid extraction methods.