Spectrophotometric determination of dulcin (p-ethoxy phenyl urea) in foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/6488/
FC-05-83 |
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| Title |
Spectrophotometric determination of dulcin (p-ethoxy phenyl urea) in foods.
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| Creator |
Veerabhadra Rao, M.
Kapur, O. P. Prakasa Sastry, C. S. |
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| Subject |
31 Food Additives
10 Spectroscopic and Spectrometric analysis |
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| Description |
A new spectrophotometric method for detn. of dulcin in foods is described. Dulcin is hydrolysed with 6N NaOH under reflux, the hydrolysed dulcin is oxidized at pH 3.0 with sodium hypochlorite and coupled with phenol at pH 10.0 to give an indophenol which absorbs at 630 nm. Beer's law is obeyed in a concn. range of 0.5-8.0 mug/ml with a % recovery range from 99.5-100 from beverages, ice-candy and ice-cream. Other food additives (benzoic acid, saccharin, salicylic acid, vanillin) did not interfere with the detn. even if present at 10-fold the dulcin concn. SO4-2--, Cl-- and PO3-3-- had no effect on colour development.
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/6488/1/Food_Chemistry%2C_Volume_12%2C_Issue_2%2C_1983%2C_Pages_109-113.pdf
Veerabhadra Rao, M. and Kapur, O. P. and Prakasa Sastry, C. S. (1983) Spectrophotometric determination of dulcin (p-ethoxy phenyl urea) in foods. Food Chemistry, 12 (2). 109-113, 11 ref.. |
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