Voltammetric Determination of Tartrazine in Food; Journal of Analytical Chemistry; Vol. 72, iss. 4

Voltammetric Determination of Tartrazine in Food; Journal of Analytical Chemistry; Vol. 72, iss. 4

Detalles Bibliográficos
Parent link:Journal of Analytical Chemistry
Vol. 72, iss. 4.— 2017.— [P. 396–401]
Autor principal: Lipskikh O. I. Olga Ivanovna
Autor Corporativo: Национальный исследовательский Томский политехнический университет (ТПУ) Институт природных ресурсов (ИПР) Кафедра физической и аналитической химии (ФАХ)
Otros Autores: Nikolaeva A. A. Alyona Andreevna, Korotkova E. I. Elena Ivanovna
Sumario:Title screen
A possibility of using voltammetry for the direct determination of yellow synthetic food dye Tartrazine, included in the list of substances regulated in food, is demonstrated. The electrochemical behavior of the dye is studied by direct current voltammetry using a glassy carbon electrode. It is shown that the signal of Tartrazine electrochemical reduction is the most pronounced in an acidic medium at pH 2.0, accumulation potential of 0.1 V, and time of 10 s. The dependence of the electrochemical reduction current of the dye at a potential of -0.25 V on its concentration is linear in the range 0.05-0.50 mg/L with the determination limit 0.034 mg/L and detection limit 0.011 mg/L. A procedure for quantifying the dye in food is proposed.
Режим доступа: по договору с организацией-держателем ресурса
Lenguaje:inglés
Publicado: 2017
Materias:
труды учёных ТПУ
электронный ресурс
tartrazine
voltammetry
spectrophotometry
food
красители
вольтамперометрия
спектрофотометрия
Acceso en línea:http://dx.doi.org/10.1134/S1061934817040062
Formato: Electrónico Capítulo de libro
KOHA link:https://koha.lib.tpu.ru/cgi-bin/koha/opac-detail.pl?biblionumber=654628

Ejemplares similares

Ejemplares similares