2-hydrazinobenzothiazole derivatization, micellar enhanced Eosin Y extraction and determination of acetaldehyde in fermented foods by pH-dependent charge transfer sensitive spectrophotometry

In this study, a novel eco-friendly enrichment method was developed for the derivatization and micellar enhanced extraction of acetaldehyde with 2-hydrazinobenzothiazole and eosin Y in fermented foods prior to its analysis. The method is based on ion-pair formation by pH-dependent CT among analyte and reagents in the presence of sensitivity enhancers SDS and CTAB at pH 5.0 and 7.0, respectively. The ion-pair enriched in micellar phase was diluted with acetone, and monitored at 526 nm by means of spectrophotometer. The parameters affecting extraction efficiency were evaluated and enhanced. Its performance was established under optimal conditions. After preconcentration and sensitivity enhancement of 70- and 44.5–68.1-folds, a linear relationship was achieved in the range of 4–170/3–150 µg L −1 , with LODs / LOQs of 1.26, 4.20/0.91, 3.0 µg L −1 . The recovery rate was in range of 93.2–97.2 %, with an RSD of less than 5.2 %. An interference study was also conducted. After the validation, the method, without a matrix effect, was successfully applied to the analysis of the fermented foodstuffs via two calibration curves. • A 2-HBT and Eosin Y were used for derivatization and ion-pair extraction of AcA. • AcA at trace levels was detected at 526 nm by CT-sensitive spectrophotometry. • The method exhibits a detection limit of 0.91 μg L −1 in range of 3–150 μg L −1 . • The sensitivity was greatly enhanced by micellar catalysis of SDS and CTAB at pH 5.0, 7.0. • The method provides an reliable quantification of trace AcA in selected matrices. • The cost and speed of analysis are lower and higher than those of the complex detection techniques.