Sorción de los colorantes alimentariosCarmoisina (E-122) amarillo ocaso FCF (E-110) e índigo carmín (E-132) sobre policalar AT

  1. J. Hernández Méndez 1
  2. B. Moreno Cordero 1
  3. J.L. Pérez Pavón 1
  1. 1 Departamento de Química Analítica Facultad de Química Universidad de Salamanca
Journal:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Year of publication: 1985

Issue: 167

Pages: 43-49

Type: Article

DIALNET GOOGLE SCHOLAR

More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos

Abstract

The interaction of several synthetic food colours, Carmoisine (E-122), Sunset yellow FCF (E-110) and Indigo Carmine (E-132) in aqueous solution with a crosslinked water insoluble polymer (polyvynilpyrrolidone) 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 isothermas at 25ºC were studied.

Data source: Dialnet