Original Article
Simultaneous determination of Indigotin and Ponceau-4R in food samples by using Vierordt’s method, ratio spectra first order derivative and derivative UV spectrophotometry$
SacideAltınoz (a),*, Suna Toptan(b)
a Department of Analytical Chemistry, Faculty of Pharmacy, Hacettepe University, 06100 Ankara, Turkey
b Central Institute of Hygiene of Turkey, Ankara, Turkey
Received 8 February 2002; received in revised form 29 November 2002; accepted 9 December 2002


Abstract
Three sensitive and accurate methods for determination of Indigotin and Ponceau-4R in mixtures by Vierordt’s method, ratio spectra first order derivative and first order derivative UV spectrophotometry are
described. No separation step was required for these novel methods. Ratio spectra first order derivative and first derivative UV spectrophotometric methods were studied in the wavelength range of 300–700nm and phosphate buffer pH 7.0 medium. The linearity ranges were found as 1.00–50.00 mgml1 for Indigotin and 1.00–52.00 mgml1 for Ponceau-4R dyes at developed UV spectrophotometric methods. In order to determine both dyes these procedures were applied to the commercially available food samples containing saccharose and citric acid such as powdered drinks, sweets and jellies.

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