Determination of Erythrosine in Food Samples by CPE-Scanometry as a New Method And Comparison with Spectrophotometric Results
In this study, the trace amounts of erythrosine, as a food dye is determined by cloud point extraction-scanometry (CPE-Scanometry) as a new, facile, available, fast, sensitive, and low cost method. The method is based on the CPE of analyte from aqueous solution, diluting the extracted surfactant-ric...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Chemical Society
2016-12-01
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| Series: | Analytical and Bioanalytical Chemistry Research |
| Subjects: | |
| Online Access: | http://www.analchemres.org/article_15321_6d1a9e46da6b7ea1706aad33cc1b73a2.pdf |