Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 7. Comparison of methods for extraction of synthetic dyes from yogurt.
Synthetic dyes were extracted from yogurt by different methods, but all methods had in common a liberation of dyes from the food followed by ion-pair formation with tri-n-octylamine. Extraction with pH 5.5 phosphate buffer gave high recoveries for 5 of the 7 dyes investigated and was relatively fast. Precipitation of proteins followed by polyamide adsorption and desorption gave high yields for all the dyes but was tedious and long.
D000588:Amines; D002021:Buffers; D011232:Chemical Precipitation; D003611:Dairy Products / Q000032:analysis*; D005505:Food Coloring Agents / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis; D008894:Milk Proteins; D015014:Yogurt / Q000032:analysis*
D000588:Amines; D002021:Buffers; D005505:Food Coloring Agents; D008894:Milk Proteins; C038229:tri-N-octylamine