書誌事項
- タイトル別名
-
- Determination for Unsulfonated Primary Aromatic Amines in Food Coal Tar Dyes
- アゾケイ ショクヨウ シキソチュウ ノ ヒ スルホンカ ホウコウゾク ダイ1
この論文をさがす
抄録
A simple colorimetry was developed for the determination of unsulfonated primary aromatic amines (USAA) in Food Red No. 2 (Amaranth), No. 40 (Allura Red AC), No. 102 (New Coccine), Food Yellow No. 4 (Tartrazine) and No. 5 (Sunset Yellow FCF). α-Naphthylamine, one of USAA, in Food Red No. 2 and No. 102 was determined simultaneously, using the same extract solution by high performance liquid chromatography (HPLC). USAA were extracted with ethylacetate from an alkaline solution of samples, re-extracted with an acid solution, and then determined by spectrophotometrically (absorbance measurement at 510 nm) after diazotisation and coupling with R-salt. The detection limit of the method was 5μg/g as aniline. α-Naphthylamine in the ethylacetate extract was determined by HPLC using a mixture of methanol-0.01 M ammonium acetate (1→2) as a mobile phase and using a wavelength of 304 nm for absorbance measurement. The detection limit of α-naphthylamine by the proposed HPLC was 0.05μg/g. The retention time of USAA, aniline, p-cresidine, and α-naphthylamine were about 4 min, 5 min, and 7.5 min, respectively, under the present conditions. Recoveries of these compounds were more than 80% in both methods. No USAA were detected by both methods in three commercial R-2 and five R-102. The proposed method may be applicable to the determination of total and individual USAA as a simple and rapid analytical method.
収録刊行物
-
- 日本食品化学学会誌
-
日本食品化学学会誌 3 (2), 130-135, 1997
日本食品化学学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282680174684288
-
- NII論文ID
- 110007367110
-
- NII書誌ID
- AA11666400
-
- ISSN
- 21896445
- 13412094
-
- NDL書誌ID
- 4161226
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可
