Quantitative determination of synthetic dyes in foods
Vol. 48 No. 1-2 (1988), ORIGINAL ARTICLE
Vol. 48 No. 1-2 (1988)

Quantitative determination of synthetic dyes in foods

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1988.48.36900
Published 1988-12-30
Mickiko Y. Takahashi
Instituto Adolfo Lutz
Helena Y. Yabiku
Instituto Adolfo Lutz
Deise A.P. Marsiglia
Instituto Adolfo Lutz
pdf (Português (Brasil))

Keywords

dyes, synthetic, in foods, determination
foods, determination of synthetic dyes in

How to Cite

1.
Takahashi MY, Yabiku HY, Marsiglia DA. Quantitative determination of synthetic dyes in foods. Rev Inst Adolfo Lutz [Internet]. 1988 Dec. 30 [cited 2024 May 18];48(1-2):7-15. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36900
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Abstract

Quantitative determination of synthetic food dyes have been studied in the following foods: candies, pudding powders, refreshment powders, gelatin dessert powders, yoghurts, ice-creams and currant syrups. A mixture of ethanol and ammonia was used to the extraction of dyes for their quantification in the majority of the foods. After extracted, dyes have been determinated by visible spectrophotometry. It was fixed a formula to calculate ammounts of dyes frorn the sum of absorbances in samples containing mixture of dyes (sunset yellow and tartrazine) with similar wave-length absorbance. Results have shown obedience to legislation.

https://doi.org/10.53393/rial.1988.48.36900
pdf (Português (Brasil))

References

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Copyright (c) 1988 Instituto Adolfo Lutz Journal

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