Determination of Tartrazine and ponceau-4R in a various food samples by vierordt's method and ratio spectra first-order derivative UV spectrophotometry

Journal of Food Composition and Analysis

Volumn 15, Issue 6, 2002, Pages 667-683

  Altinöz, Sacide ^a   Toptan, Suna ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b Ctrl Institute of Hygiene of Turkey   (Turkey)

Author keywords

Ponceau 4R; Ration spectra first order derivative UV spectrophotometry; Tartazine; Vierordt's method

Indexed keywords

BUFFER; CITRIC ACID; FOOD DYE; PHOSPHATE; SCARLET RED; SUCROSE; TARTRAZINE;

ACCURACY; ANALYTIC METHOD; ARTICLE; CALIBRATION; CHEMICAL STRUCTURE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; LINEAR SYSTEM; PH; RATIO SPECTRA FIRST ORDER DERIVATIVE ULTRAVIOLET SPECTROPHOTOMETRY; REPRODUCIBILITY; SENSITIVITY ANALYSIS; SPECTRAL SENSITIVITY; STATISTICAL ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY; VIERORDT METHOD;

EID: 0036882683     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2002.1072     Document Type: Article

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