کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2507474 1117489 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Determination of the food dye carmine in milk and candy products by differential pulse polarography
ترجمه فارسی عنوان
تعیین رنگدانه غذای رنگی در محصولات شیر و آب نبات با استفاده از پلاروگرافی اختلاف پالس
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

As a basis for the development of a sensitive analytical method for the determination of carmine food dye, a study of the differential pulse polarographic reduction of carminic acid (CA) on a dropping mercury electrode was performed. For the analytical differential pulse polarographic method running at pH 2.0 Britton–Robinson (B–R) buffer solution (peak at −489 mV), the relationship between the peak current and CA concentration was linear in the range of 1 μM to 90 μM with a detection limit of 0.16 μM. The proposed electrochemical procedure was successfully applied to the determination of carmine food dye in spiked commercially available strawberry flavored milk. The method was extended to the determination of CA in candy and results were in agreement with that obtained by a spectrophotometric comparison method. A cyclic voltammogram of CA in 2.0 B–R buffer electrolyte was obtained on the dropping mercury electrode at pH 2.0 during potential scans from 0.00 mV to 1000 mV versus Ag/AgCl. From repetitive cyclic voltammograms, one cathodic peak at −500 mV and three anodic peaks on the reverse scan between approximately −340 mV and −460 mV were recorded. The influences of some other commonly found inorganic and organic salts on the determination of CA were also examined. The sufficiently good recoveries and low standard deviations for the data reflect the high accuracy and precision of the proposed differential pulse polarographic method.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food and Drug Analysis - Volume 22, Issue 3, September 2014, Pages 329–335
نویسندگان
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