SPECTROPHOTOMETRIC AND POLAROGRAPHIC MEASUREMENTS OF INDIGO CARMINE AND ITS DETERMINATION IN COLOUR MIXTURES PRESENT IN FOOD JELLIES.

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line Copyright License change and on-line edition March 2025 issue is available on-line Volume 74's Reviewers' Index

SPECTROPHOTOMETRIC AND POLAROGRAPHIC MEASUREMENTS OF INDIGO CARMINE AND ITS DETERMINATION IN COLOUR MIXTURES PRESENT IN FOOD JELLIES.

Joanna Masłowska

,

Jolanta Janiak

Publication date: 1998-09-30

Pol. J. Food Nutr. Sci. 1998;48(3):519-525

KEYWORDS

spectrophotometry

ABSTRACT

Hanging mercury drop differential pulse polarography was used to examine the reduction of indigo carmine in various basic electrolytes and the effect of indigo carmine concentration on its absorption spectra. Linear regression equations were determined and statistical analysis of the results was performed. The results obtained made it possible to develop the method and conditions for the quantitative determination of this colour in food products. The content of indigo carmine and other food colours were determined in samples of dessert jellies.

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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