SPECTROPHOTOMETRIC AND POLAROGRAPHIC MEASUREMENTS OF INDIGO CARMINE AND ITS DETERMINATION IN COLOUR MIXTURES PRESENT IN FOOD JELLIES.
 
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Pol. J. Food Nutr. Sci. 1998;48(3):519–525
 
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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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ISSN:1230-0322