Study on Polymer Extraction and Dual Wavelength Spectrophotometer Determine of Carmine and Amaranth

Abstract

Abstract: Make use of the trait of aqueous polymer can separated two phases with solution in the presence of inorganic salt, carmine and amaranth was transferred polymer phase. Disturber of other matters was removed. In an borax buffer medium of pH≈8, the content of carmine and amaranth was determined with dual wavelength spectrophotometer. Good linear relationdip was obtained in the range of 0.8～60μg of carmine per milliliter of solution, 1～70μg of amaranth per milliliter of solution, and recoveries were found in the range of 96%～105%. The method is quick, accurate and be handled easily.

Key words: polymer, carmine, amaranth, dual wavelength spectrophotometer

DU Jian-Zhong, PANG Hui-Dan, WU Su-Qin, WEN Ya-Bo, ZENG Xiu-Wen. Study on Polymer Extraction and Dual Wavelength Spectrophotometer Determine of Carmine and Amaranth[J]. FOOD SCIENCE, 2008, 29(3): 441-443.

[1]	LI Xueqin, LÜ Yingguo, HUANG Yafei. Effect of Hot-Water Temperature on Mesoscopic Characteristics of Wheat Dough [J]. FOOD SCIENCE, 2021, 42(3): 98-103.
[2]	SHAN Shan, HUANG Zhaohong, HUANG Yanmei, LIU Daofeng, LIU Chengwei, HUANG Yunhong, LONG Zhong’er. Rapid Detection of Shiga Toxin-producing Escherichia coli by Immunochromatography Combined with Asymmetric Polymerase Chain Reaction [J]. FOOD SCIENCE, 2021, 42(2): 312-318.
[3]	ZHAO Le, ZHANG Xiaotong, LIU Lijun, XIE Shuiqi, JIN Qiwen, MENG Xiangchen. Effects of Amino Acids on Growth and Bacteriocin Synthesis of Lactobacillus plantarum KLDS1.0391 [J]. FOOD SCIENCE, 2021, 42(18): 37-44.
[4]	WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun. Establishment of a Rapid Detection System for Cronobacter spp. [J]. FOOD SCIENCE, 2021, 42(16): 286-292.
[5]	YANG Yange, LI Li, WANG Dandan, LI Weixi, WANG Hongyue, LIU Mingchang, WU Yajun. Multiple Real-time Polymerase Chain Reaction for Identification of Animal-derived Ingredients in Milk Products from Minor Dairy Species [J]. FOOD SCIENCE, 2021, 42(16): 312-321.
[6]	YAN Yuqing, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, ZHU Lixian, LUO Xin. Biofilm Inhibition Activity and Mechanism of Action of Sodium Hypochlorite against Salmonella Derby [J]. FOOD SCIENCE, 2021, 42(13): 1-9.
[7]	GONG Bichuan, HU Qiuhui, SU Anxiang, XU Hui, LIU Jianhui, PEI Fei, YANG Wenjian. Preparation and Application of Dummy Template Molecularly Imprinted Polymer in the Detection of Triazines in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(12): 281-287.
[8]	SHI Xu, LIU Ying, SHI Haisu, WU Junrui, WU Rina, NIU Xueqing, LUO Xue, YUE Xiqing. Directed Evolution of Lactobacillus plantarum and Propionibacterium acnes for Increased Production of Conjugated Linoleic Acid [J]. FOOD SCIENCE, 2021, 42(12): 99-106.
[9]	Fan Yiling, WANG Shujuan, LI Qiongqiong, HU Ying, SONG Minghui, Qin Feng, Liu Hao, YANG Meicheng. Rapid Detection of Shiga Toxin-producing Escherichia coli by Recombinase Polymerase Amplification Combined with Centrifugal Compact Disc Microfluidic Chip [J]. FOOD SCIENCE, 2021, 42(10): 297-304.
[10]	CAI Jingjing, XU Xiaoyu, ZHANG Yan, ZHANG Yachuan, WEI Xiaojing, KAN Zeyu, NI Yongqing. Screening for and Antioxidant Activities of High Exopolysaccharide-Producing Bifidobacterium from the Intestinal Tract of Uygur Infants and Their Mothers in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 144-151.
[11]	LIU Shuxin, WU Aijuan, ZHEN Ni, SUN Jie, HUANG Ling, ZENG Zhidan, ZENG Xiaoqun, PAN Daodong. Screening for a Strain of Lactic Acid Bacteria with Broad-Spectrum Antimicrobial Activity and Analysis of Its Bacteriocin-Related Genes [J]. FOOD SCIENCE, 2020, 41(6): 101-107.
[12]	GUO Jinfeng, YANG Jie, LI Baokun, JIN Dan, LI Xu, LU Shiling, WANG Qingling, JI Hua, DONG Juan, LI Yingbiao, JIANG Caihong. Transcriptome Analysis of Lactobacillus paracasei SMN-LBK under Ethanol Stress [J]. FOOD SCIENCE, 2020, 41(6): 116-122.
[13]	ZHANG Jie, WANG Wenya, YUAN Qipeng. Effect of NaOH Pretreatment on Depolymerization and in Vitro Antioxidant Activity of Chardonnay Grape Seed Procyanidins [J]. FOOD SCIENCE, 2020, 41(4): 41-51.
[14]	LIU Libing, LI Ruiwen, CHEN Zhimin, WANG Jinfeng, SUN Xiaoxia, YUAN Wanzhe, WANG Jianchang. Development and Comparison of Real-Time Polymerase Chain Reaction and Real-Time Recombinase Polymerase Amplification Assays for Detection of Clostridium perfringens in Food [J]. FOOD SCIENCE, 2020, 41(4): 268-272.
[15]	LI Xiyu, GAO Jie, LI Yunjiao, WANG Zhaoling, ZHANG Zhaoxi, SANG Yaxin. Analysis of the Relationship between Bacterial Community Composition and Changes in Organic Acids during Natural Fermentation of Mixed Fruits [J]. FOOD SCIENCE, 2020, 41(24): 61-68.

Study on Polymer Extraction and Dual Wavelength Spectrophotometer Determine of Carmine and Amaranth

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments