Interacción de colorantes sintéticos alimentarios con polivinilpirrolidona insoluble Policlar AT
- J. Hernández Méndez 1
- B. Moreno Cordero 1
- Mª M. del Río Morais 1
- Mª M. Vicente Tapia 1
- 1 Departamento de Química Analítica. Facultad de Química. Universidad de Salamanca.
ISSN: 0300-5755
Datum der Publikation: 1985
Nummer: 162
Seiten: 77-82
Art: Artikel
Andere Publikationen in: Alimentaria: Revista de tecnología e higiene de los alimentos
Zusammenfassung
The interaction of several synthetic food colours: amaranth (Food red 9), ponceau 4R (Food red 7), tartrazine (Food yellow 4) and erythrosine (Food red 14) in aqueous solution with a cross-linked water insoluble polymer (polyvinylpyrrolidone) was examined. Studies were performed with one plate batch equilibrations and the percent uptake was determined spectrophotometrically. The influence of pH, the effects of added electrolytes and the binding isotherms at 25ºC were studied.