Spectrophotometric determination of single synthetic food colour in soft drinks using ion‐pair formation and extraction

International Journal of Food Science & Technology

Volumn 30, Issue 6, 1995, Pages 793-798

  LAU, OI‐WAH ^a   POON, MEGGY M K ^a   MOK, SIU‐CHEUNG ^a   WONG, FANNY M Y ^a   LUK, SHIU‐FAI ^a  

^a CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Method optimization; octadecyltrimethylammonium bromide; quality assurance; rapid analysis; tartrazine

Indexed keywords

EID: 84988058959     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1995.tb01426.x     Document Type: Article

References (13)

1. Determination of synthetic food colours by means of a novel sample preparation system
2. Determination of synthetic colours in foods using high‐performance liquid chromatography
3. Voltammetric determination of synthetic food colouring matters at a stationary glassy carbon electrode
4. Differential‐pulse polarographic monitoring of permitted synthetic food colouring matters and ascorbic acid in accelerated light degradation studies and the spectrophotometric determination of the ammonia and simpler amines formed
5. Determination of certifiable FD & C colour additives in foods and drugs
6. Quantitative determination of FD & C colours in foods
7. Identification of synthetic water‐soluble food colours using thin‐layer chromatography
8. Extraction of water‐soluble acid dyes by ion‐pair formation with tri‐n‐octylamine
9. High performance liquid chromatographic and colorimetric determination of synthetic dyes in gelatin‐containing sweets following polyamide adsorption and ion‐pair extraction with tri‐n‐octylamine
10. Separation and detection of water‐soluble acid dyes (used in foods) on polyamide thin layers
11. Polyacrylamide gel electrophoresis of water‐soluble coal‐tar dyes