Spectrophotometric determination of single synthetic food colour in soft drinks using ion-pair formation and extraction
Summary A simple spectrophotometric method has been developed for the determination of water‐soluble synthetic food colours in soft drinks involving ion‐pair formation with octadecyltrimethyl ammonium bromide at pH 5.6 and extraction of the ion‐pair into n‐butanol. The proposed method has been appli...
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| Veröffentlicht in: | International journal of food science & technology 1995-12, Vol.30 (6), p.793-798 |
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| container_end_page | 798 |
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| container_issue | 6 |
| container_start_page | 793 |
| container_title | International journal of food science & technology |
| container_volume | 30 |
| creator | LAU, OI-WAH POON, MEGGY M.K. MOK, SIU-CHEUNG WONG, FANNY M.Y. LUK, SHIU-FAI |
| description | Summary
A simple spectrophotometric method has been developed for the determination of water‐soluble synthetic food colours in soft drinks involving ion‐pair formation with octadecyltrimethyl ammonium bromide at pH 5.6 and extraction of the ion‐pair into n‐butanol. The proposed method has been applied to determine amaranth, carmoisine, Green S, Orange G, Patent blue V, Ponceau 4R, Sunset yellow and tartrazine singly in soft drinks.
The optimum experimental conditions for the method were reported. The percent‐age extraction for all the colours except Green S under the optimum conditions ranged from 98 to 100. The precision of the proposed method was in the range 1–2.4% at the level of 8.0 μg ml−1 for the food colours. |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb01426.x |
| format | Article |
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A simple spectrophotometric method has been developed for the determination of water‐soluble synthetic food colours in soft drinks involving ion‐pair formation with octadecyltrimethyl ammonium bromide at pH 5.6 and extraction of the ion‐pair into n‐butanol. The proposed method has been applied to determine amaranth, carmoisine, Green S, Orange G, Patent blue V, Ponceau 4R, Sunset yellow and tartrazine singly in soft drinks.
The optimum experimental conditions for the method were reported. The percent‐age extraction for all the colours except Green S under the optimum conditions ranged from 98 to 100. The precision of the proposed method was in the range 1–2.4% at the level of 8.0 μg ml−1 for the food colours.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb01426.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Method optimization ; Non alcoholic beverage industries and mineral waters ; octadecyltrimethylammonium bromide ; quality assurance ; rapid analysis ; tartrazine</subject><ispartof>International journal of food science & technology, 1995-12, Vol.30 (6), p.793-798</ispartof><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4173-aa48bedc12070ee178ae9020db802a4437d1782f0a29a1be9f42f067bc32970e3</citedby><cites>FETCH-LOGICAL-c4173-aa48bedc12070ee178ae9020db802a4437d1782f0a29a1be9f42f067bc32970e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1995.tb01426.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1995.tb01426.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3054605$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>LAU, OI-WAH</creatorcontrib><creatorcontrib>POON, MEGGY M.K.</creatorcontrib><creatorcontrib>MOK, SIU-CHEUNG</creatorcontrib><creatorcontrib>WONG, FANNY M.Y.</creatorcontrib><creatorcontrib>LUK, SHIU-FAI</creatorcontrib><title>Spectrophotometric determination of single synthetic food colour in soft drinks using ion-pair formation and extraction</title><title>International journal of food science & technology</title><description>Summary
A simple spectrophotometric method has been developed for the determination of water‐soluble synthetic food colours in soft drinks involving ion‐pair formation with octadecyltrimethyl ammonium bromide at pH 5.6 and extraction of the ion‐pair into n‐butanol. The proposed method has been applied to determine amaranth, carmoisine, Green S, Orange G, Patent blue V, Ponceau 4R, Sunset yellow and tartrazine singly in soft drinks.
The optimum experimental conditions for the method were reported. The percent‐age extraction for all the colours except Green S under the optimum conditions ranged from 98 to 100. The precision of the proposed method was in the range 1–2.4% at the level of 8.0 μg ml−1 for the food colours.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Method optimization</subject><subject>Non alcoholic beverage industries and mineral waters</subject><subject>octadecyltrimethylammonium bromide</subject><subject>quality assurance</subject><subject>rapid analysis</subject><subject>tartrazine</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkM1q3DAURkVoIdM07yBK6c6u_myNuillSNKEoV2kJUshy9eNJrblShoy8_aV8TD7aiOudL5z4UPoAyUlzefzrqS8rgpWM1pSpaoyNYQKVpeHC7Q6f71BK6IqUlSC8Uv0LsYdIYRxKVbo9XECm4Kfnn3yA6TgLG4hQRjcaJLzI_Ydjm780wOOxzE9Q8pE532Lre_9PmA34ui7hNvgxpeI9zOMc7CYjAuZDMPiMWOL4ZCCsfP4Hr3tTB_h-nRfod-3N78234vtz7v7zbdtYQWVvDBGrBtoLWVEEgAq1wYUYaRt1oQZIbhs8xvriGHK0AZUJ_JQy8ZypnKCX6FPi3cK_u8eYtKDixb63ozg91GzSq2FqkkGvyygDT7GAJ2eghtMOGpK9Ny13um5UD0Xqueu9alrfcjhj6ctJlrTd8GM1sWzgZNK1KTK2NcFe3U9HP9jgb5_uH2UimdDsRhcTHA4G0x40bXkstJPP-70RmR2-0D1lv8D1nmlvQ</recordid><startdate>199512</startdate><enddate>199512</enddate><creator>LAU, OI-WAH</creator><creator>POON, MEGGY M.K.</creator><creator>MOK, SIU-CHEUNG</creator><creator>WONG, FANNY M.Y.</creator><creator>LUK, SHIU-FAI</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199512</creationdate><title>Spectrophotometric determination of single synthetic food colour in soft drinks using ion-pair formation and extraction</title><author>LAU, OI-WAH ; POON, MEGGY M.K. ; MOK, SIU-CHEUNG ; WONG, FANNY M.Y. ; LUK, SHIU-FAI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4173-aa48bedc12070ee178ae9020db802a4437d1782f0a29a1be9f42f067bc32970e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Method optimization</topic><topic>Non alcoholic beverage industries and mineral waters</topic><topic>octadecyltrimethylammonium bromide</topic><topic>quality assurance</topic><topic>rapid analysis</topic><topic>tartrazine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>LAU, OI-WAH</creatorcontrib><creatorcontrib>POON, MEGGY M.K.</creatorcontrib><creatorcontrib>MOK, SIU-CHEUNG</creatorcontrib><creatorcontrib>WONG, FANNY M.Y.</creatorcontrib><creatorcontrib>LUK, SHIU-FAI</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>LAU, OI-WAH</au><au>POON, MEGGY M.K.</au><au>MOK, SIU-CHEUNG</au><au>WONG, FANNY M.Y.</au><au>LUK, SHIU-FAI</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spectrophotometric determination of single synthetic food colour in soft drinks using ion-pair formation and extraction</atitle><jtitle>International journal of food science & technology</jtitle><date>1995-12</date><risdate>1995</risdate><volume>30</volume><issue>6</issue><spage>793</spage><epage>798</epage><pages>793-798</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
A simple spectrophotometric method has been developed for the determination of water‐soluble synthetic food colours in soft drinks involving ion‐pair formation with octadecyltrimethyl ammonium bromide at pH 5.6 and extraction of the ion‐pair into n‐butanol. The proposed method has been applied to determine amaranth, carmoisine, Green S, Orange G, Patent blue V, Ponceau 4R, Sunset yellow and tartrazine singly in soft drinks.
The optimum experimental conditions for the method were reported. The percent‐age extraction for all the colours except Green S under the optimum conditions ranged from 98 to 100. The precision of the proposed method was in the range 1–2.4% at the level of 8.0 μg ml−1 for the food colours.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb01426.x</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 1995-12, Vol.30 (6), p.793-798 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_25984960 |
| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Method optimization Non alcoholic beverage industries and mineral waters octadecyltrimethylammonium bromide quality assurance rapid analysis tartrazine |
| title | Spectrophotometric determination of single synthetic food colour in soft drinks using ion-pair formation and extraction |
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