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Direct Spectrophotometric Determination of Tartrazine in Pastilles and Pastry Using triton x-100 by cloud poin extraction

Publish place: The Second National Conference on Applied Research in Chemistry, Biology and Geology
Publish Year: 1393
Type: Conference paper
Language: English
View: 538

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Link to this Paper:
https://civilica.com/doc/452588

Document National Code:

CBGCONF02_249

Index date: 28 March 2016

Direct Spectrophotometric Determination of Tartrazine in Pastilles and Pastry Using triton x-100 by cloud poin extraction abstract

A sensitive and new spectrophotometry method for the determination of tartrazine in Pastilles and Pastry has been developed. In this method, triton x-100, , was used to support direct adsorption of tartrazine from aqueous solutions to form a colorcomplex). The effects of pH, temperature, time and ionic strength ,calibration curve,tempreture and time in bath ,time of centrifuging and Disturbance were investigated. The optimum conditions were obtained (pH, 6.0; temperature65 degrees C; time, 45 min). The linear range is 200 to 6000 ng per gr and detection limit is 150 ng per gr.

Direct Spectrophotometric Determination of Tartrazine in Pastilles and Pastry Using triton x-100 by cloud poin extraction Keywords:

spectrophotometry , tartrazine , ionic strength , linear range

Direct Spectrophotometric Determination of Tartrazine in Pastilles and Pastry Using triton x-100 by cloud poin extraction authors

Hossein Naserirad

Chemistry department,Islamic azad university,Omidiyeh branch,Omidiyed,Iran

Farzaneh Marahel

Chemistry department,Islamic azad university,Omidiyeh branch,Omidiyed,Iran