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

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.

Keywords:

spectrophotometry , tartrazine , ionic strength , linear range