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Oxidimetric determination of dulcin (p-ethoxy phenyl urea).

Veerabhadra Rao, M. and Kapur, O. P. and Prakasa Sastry, C. S. (1984) Oxidimetric determination of dulcin (p-ethoxy phenyl urea). Journal of Food Science and Technology, 21 (3). 148-149, 12 ref..

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Abstract

Simple and convenient oxidimetric methods using the oxidants (i) ceric sulphate, (ii) sodium vanadate and (iii) hexacyanoferrate were developed for detn. of dulcin, a non-nutritive sweetener, in ready-to-serve beverages. The reactions with these chemicals are stoichiometric, consuming 26, 10 and 10 mol of the oxidants (i), (ii) and (iii) resp. Recovery of dulcin was 98-100.4% with (i), 97.5-100.6% with (ii), and 97.6-100.8% with (iii). Recovery of dulcin added at 100-500 p.p.m. to ready-to-serve orange and lime flavoured beverages was also in the above range but recoveries at the higher concn. (200 or 500 p.p.m.) were 97-99%. Interference due to salicylic acid and caffeine are avoided by extraction under alkaline conditions; chloride, sulphate and phosphate anions do not interfere even when present in 10-fold molar excess to that of dulcin.

Item Type: Article
Uncontrolled Keywords: SWEETENERS-; beverages, dulcin oxidimetric detn. in; ANALYTICAL-TECHNIQUES; CAFFEINE-; beverages, caffeine & dulcin oxidimetric detn. in; PRESERVATIVES-; beverages, salicylic acid & dulcin oxidimetric detn. in; BEVERAGES-; dulcin oxidimetric detn. in beverages
Subjects: 300 Social sciences > 05 Economics > 06 Quality Control Standards
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2016 11:11
Last Modified: 21 Jun 2016 11:11
URI: http://ir.cftri.com/id/eprint/6656

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