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
Revista:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Ano de publicación: 1985

Número: 167

Páxinas: 43-49

Tipo: Artigo

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Outras publicacións en: Alimentaria: Revista de tecnología e higiene de los alimentos

Resumo

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.

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