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Spectrophotometric determination of dulcin (p-ethoxy phenyl urea) in foods.

Veerabhadra Rao, M. and Kapur, O. P. and Prakasa Sastry, C. S. (1983) Spectrophotometric determination of dulcin (p-ethoxy phenyl urea) in foods. Food Chemistry, 12 (2). 109-113, 11 ref..

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Abstract

A new spectrophotometric method for detn. of dulcin in foods is described. Dulcin is hydrolysed with 6N NaOH under reflux, the hydrolysed dulcin is oxidized at pH 3.0 with sodium hypochlorite and coupled with phenol at pH 10.0 to give an indophenol which absorbs at 630 nm. Beer's law is obeyed in a concn. range of 0.5-8.0 mug/ml with a % recovery range from 99.5-100 from beverages, ice-candy and ice-cream. Other food additives (benzoic acid, saccharin, salicylic acid, vanillin) did not interfere with the detn. even if present at 10-fold the dulcin concn. SO4-2--, Cl-- and PO3-3-- had no effect on colour development.

Item Type: Article
Uncontrolled Keywords: SWEETENERS-; foods, dulcin detn. in; SPECTROSCOPY-
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 10 Spectroscopic and Spectrometric analysis
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:34
Last Modified: 29 Dec 2016 12:41
URI: http://ir.cftri.com/id/eprint/6488

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