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Estimation of total dye content of food colour preparations.

Sastry, L. V. L. and Sebastian, K. and Krishnaprasad, C. A. (1970) Estimation of total dye content of food colour preparations. Journal of Food Science and Technology, 7 (3). 132-34, 7 ref..

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A method of quantitative determination of component dyes in food colorant preparations by paper chromatography (PC) and spectrophotometry is described. Pure preparations of (i) Ponceau 4R, (ii) Carmoisine, (iii) Fast Red E, (iv) Amatanth, (v) Tartrazine, (vi) Yellow FCF, (vii) Indigo carmine and (viii) Brilliant Black were used as standards; dye content was determined by the titanium trichloride reduction method, and the wavelength of max. absorption, and extinction coeff. of 1% solutions were measured. PC with 20:12:15 n-butanol:water:glacial acetic acid separated all dyes except (iv), (v) and (vii); (v) and (vii) could be separated with 1 ml of ammonia (sp. gr. 0.91)

Item Type: Article
Uncontrolled Keywords: COLORANTS-; Determination of compounds dyes in food colorant preparations; PAPER-CHROMATOGRAPHY; Determination of colorants by /paper chromatography/; SPECTROPHOTOMETRY-; Determination of colorants by /spectrophotometry/
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 05:53
Last Modified: 17 May 2012 05:53
URI: http://ir.cftri.com/id/eprint/7295

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