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Method for determination of edible lemon yellow content by spectrophotometry

A technology of spectrophotometry and tartrazine, applied in the direction of color/spectral characteristic measurement, etc., can solve the problems of various experimental materials and instruments, difficult scientific research and industrial production, and harsh experimental conditions, so as to save money, the data is true and reliable, and analysis short cycle effect

Inactive Publication Date: 2015-01-21
HUBEI FORBON TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the production process of edible tartrazine, titanium trichloride titration is used to analyze the content of edible tartrazine. However, the operation period of this determination method is relatively long, the cost of consumables is high, and the experimental materials and instruments are various. The operation method is complicated, the experimental conditions are harsh, and it is difficult to guide scientific research and industrial production in a timely manner

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. Sample weighing: prepare to weigh 0.5001g of edible tartrazine (model 60) sample;

[0043] 2. Dissolution: Add the weighed sample into 100ml distilled water and stir it with a glass rod to dissolve it, then transfer it into a 1000ml volumetric flask, wash it several times repeatedly, pour the lotion into the volumetric flask, dilute to the mark, and shake well; then Take 10.00mL of the diluted solution with a 10.00ml pipette, put it into a 500mL volumetric flask, add distilled water to dilute to the mark, and shake well;

[0044] 3. Measurement: Pour the diluent from the 500mL volumetric flask into a 1cm cuvette, and measure its optical density A at 428nm wavelength with a 722 grating spectrophotometer to be 0.322;

[0045] 4. Calculation: Calculate the content of the tartrazine sample according to the formula to be 60.75%

[0046] 5. Permissible difference: The parallel error between the measured value of 60.75% and the tartrazine content of 60% is 0.75%, which is ...

Embodiment 2

[0048] 1. Sample weighing: Prepare to weigh 0.4999g of edible tartrazine (model 60) sample;

[0049] 2. Dissolution: Add the weighed sample into 100ml distilled water and stir it with a glass rod to dissolve it, then transfer it into a 1000ml volumetric flask, wash it several times repeatedly, pour the lotion into the volumetric flask, dilute to the mark, and shake well; then Take 10.00mL of the diluted solution with a 10.00ml pipette, put it into a 500mL volumetric flask, add distilled water to dilute to the mark, and shake well;

[0050] 3. Measurement: Pour the diluent from the 500mL volumetric flask into a 1cm cuvette, and measure its optical density A at 428nm wavelength with a 722 grating spectrophotometer to be 0.319;

[0051] 4. Calculation: Calculate the content of the tartrazine sample according to the formula to be 60.19%

[0052] 5. Permissible difference: The parallel error between the measured value of 60.19% and the tartrazine content of 60% is 0.19%, within th...

Embodiment 3

[0054] 1. Sample weighing: Prepare to weigh 0.5000g of edible tartrazine (model 85) sample;

[0055] 2. Dissolution: Add the weighed sample into 100ml distilled water and stir it with a glass rod to dissolve it, then transfer it into a 1000ml volumetric flask, wash it several times repeatedly, pour the lotion into the volumetric flask, dilute to the mark, and shake well; then Take 10.00mL of the diluted solution with a 10.00ml pipette, put it into a 500mL volumetric flask, add distilled water to dilute to the mark, and shake well;

[0056] 3. Measurement: Pour the diluent from the 500mL volumetric flask into a 1cm cuvette, and measure its optical density A at 428nm wavelength with a 722 grating spectrophotometer to be 0.453;

[0057] 4. Calculation: Calculate the content of the tartrazine sample according to the formula to be 85.47%

[0058] 5. Permissible difference: The parallel error between the measured value of 85.47% and the tartrazine content of 85% is 0.47%, which is ...

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Abstract

The invention relates to a method for determination of edible lemon yellow content by spectrophotometry, and the method comprises the following steps: 1, weighing 0.5000g of a to-be-detected lemon yellow sample; adding 100ml of distilled water into the weighed sample, stirring with a glass rod to dissolve the sample, then transferring the dissolved sample into a 1000ml volumetric flask, repeatedly washing for a plurality of times, pouring washing liquid into the volumetric flask, diluting to 1000ml, shaking evenly; 2, using a 10.00ml pipette to suck 10.00mL of the diluted liquid of the step 1 to put into a 500mL volumetric flask, adding the distilled water, diluting to 500ml, shaking evenly; 3, pouring the diluted liquid in the 500mL volumetric flask into a 1cm cuvette, using a 722 grating spectrophotometer for measuring the optical density A at the wavelength of 428nm, and calculating the lemon yellow content according to the formula that the lemon yellow content (%) = A / 530 * 1000 * 100%. The method can be used for fast, accurate, high efficiency and short analysis cycle detection and judgment of the lemon yellow content, and has the advantages of saving labor, improving work efficiency, reducing the relative error, and the like.

Description

technical field [0001] The invention relates to the field of edible tartrazine, in particular to a method for measuring the content of edible tartrazine by spectrophotometry. Background technique [0002] Edible tartrazine is a kind of artificially synthesized pigment, which belongs to the food coloring allowed in food additives in my country. It is widely used as a coloring agent for pastry, candy, candied fruit and other foods, and it is also allowed to be used for marking and coloring medicines and cosmetics. [0003] The appearance of edible tartrazine is orange-yellow powder, slightly soluble in alcohol, insoluble in other organic solvents. Its chemical name is 1-(4-sulfonic acid phenyl)-4-(4-sulfonic acid phenylazo)-5-pyrazolone-3-carboxylic acid trisodium salt. It is refined by diazotization of p-aminobenzenesulfonic acid and coupling with 1-(4-sulfophenyl)-3-carboxy-5-pyrazolone in alkaline solution. [0004] At present, in the production process of edible tartraz...

Claims

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Application Information

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IPC IPC(8): G01N21/31
Inventor 李淑华王仁宗刘裕阮自斌
Owner HUBEI FORBON TECH
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