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Extraction of organic acids by ion-pair formation with tri-n-octylamine. VII. Comparison of methods for extraction of synthetic dyes from yogurt



Extraction of organic acids by ion-pair formation with tri-n-octylamine. VII. Comparison of methods for extraction of synthetic dyes from yogurt



Journal of the Association of Official Analytical Chemists 68(1): 143-145



Yellow, orange and red synthetic dyes, added to yoghurt at 10 p.p.m., were extracted by 2 methods. Method A involved repeated extraction of the sample with pH 5.5 phosphate buffer, followed by ion-pair extraction with tri-n-octylamine in chloroform and back extraction with aqueous sodium perchlorate Determination of dye content in perchlorate phase by photometry revealed high recoveries of tartrazine, quinoline yellow, sunset yellow, amaranth and cochenille red A (79-102%).

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