Simultaneous determination of Indigotin and Ponceau-4R in food samples by using Vierordt's method, ratio spectra first order derivative and derivative UV spectrophotometry

Journal of Food Composition and Analysis

Volumn 16, Issue 4, 2003, Pages 517-530

  Altinöz, Sacide ^a   Toptan, Suna ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b Ctrl Institute of Hygiene of Turkey   (Turkey)

Author keywords

Indigotin; Ponceau 4R; Ratio spectra first order derivative and first order derivative UV spectrophotometry; Vierordt's method

Indexed keywords

BUFFER; CITRIC ACID; DYE; INDIGO CARMINE; PHOSPHATE; SCARLET RED; SUCROSE;

ACCURACY; ARTICLE; BEVERAGE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION COEFFICIENT; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SPECTROPHOTOMETER; ULTRAVIOLET SPECTROPHOTOMETRY;

EID: 0038642312     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(03)00022-X     Document Type: Article

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