Vol. 7, Issue 6 (2019)
A novel method for simultaneous analysis of tartrazine and indigo carmine by cloud point extraction using spectrophotometric technique
Author(s): Tufan Güray
Abstract: Food dyes tartrazine (E-102) and indigo carmine (E132) are a food additive and generally used in cosmetics, foods, and pharmaceuticals. In this work, Brij 58 was used for the simultaneous spectrophotometric determination of tartrazine and indigo carmine in food samples and syrups after cloud point extraction (CPE). Some parameters such as extraction temperature and time, pH, centrifuge speed, surfactant concentration, and salt concentration were optimized. The limit of detection (LOD) of this method was 0.0046 mg mL-1 for tartrazine and 0.0213 mg mL-1 and for indigo carmine while the relative standard deviations (RSD) of tartrazine and indigo carmine (at low concentration levels 0.04 mg mL-1) were 1.18% (n=5) and 1.41% (n=5), respectively. This novel CPE method can be used for the reproducible, selective and sensitive determination of tartrazine and indigo carmine in short time in routine analysis.
Pages: 17-23 | 1189 Views 287 Downloads
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How to cite this article:
Tufan Güray. A novel method for simultaneous analysis of tartrazine and indigo carmine by cloud point extraction using spectrophotometric technique. Int J Chem Stud 2019;7(6):17-23.
