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- W2510103939 abstract "A differential pulse polarographic method has been developed forthe determination of ascorbic acid and food colours in the samesolution. Aniline, sulphanilic acid and naphthionic acid wereshown to be formed from particular food colours: visible spectrophotometricmethods involving diazotization and coupling with N-l-naphthylethylenediaminedihydrochloride.were developed for monitoring their formation.The method is not subject to interference from the other aminesformed from the cleavage of the azo bonds. Ammonia was shown tobe present in the degraded solution and an indophenol method wasdeveloped for following its formation.These methods have been used to monitor permitted food colouringmatters and ascorbic acid during interaction in accelerated lightand heat degradation studies in the presence and absence of EOTA.Heat degradation studies were also carried out in the absence ofascorbic acid.EOTA was found not only to stabilise ascorbic acid but also tostabilise food colouring matters in the presence of ascorbic acid.Full yields of ammonia were obtained from the degradation of azogroups via sulphanilic acid and naphthionic acid during the lightdegradation studies. Interaction of food colours and ascorbic acidhas also been shown to occur at room temperature in the dark and toyield ammonia and simple amines.In the heat degradation studies (130°C) relatively low yields ofamines and ammonia were obtained despite complete visible degradationof food colours. This indicated the formation of more complex nitrogencontaining compounds.EOTA was shown to stabilise acetamido groups from photolytichydrolysis in several drug compounds as well as in the foodcolouring matters Red 2G and Black PN.A rapid differential pulse polarographic method for thedetermination of food colours in boiled sweets directly withoutprior separation or extraction procedures has been developed.A detector cell designed and constructed in our workshops andpreviously used with a glassy carbon electrode has been adapted verysuccessfully for use with a sessile mercury drop electrode. Theuse of the system in flow injection analysis has been demonstratedby determining food colours in the reductive and oxidative modes.Ascorbic acid, sulphite and other species have also been determined.In the determination of ascorbic acid deoxygenation is not necessary." @default.
- W2510103939 created "2016-09-16" @default.
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- W2510103939 date "1984-01-01" @default.
- W2510103939 modified "2023-09-27" @default.
- W2510103939 title "Studies related to the degradation of food colouring matters" @default.
- W2510103939 hasPublicationYear "1984" @default.
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