Isolation, identification, and determination of food dyes following ion-pair extraction
Puttemans, M.L.; Dryon, L.; Massart, D.L.
Journal - Association of Official Analytical Chemists 65(3): 737-744
1982
ISSN/ISBN: 0004-5756 PMID: 6896511 Document Number: 187241
Food dyes are extracted as ion-pairs with tri-n-octylamine and tetrabutylammonium. Extraction from aqueous solutions to chloroform is quantitative with 0.1M counter ion concentrations. The dye may be back-extracted to an aqueous phase with chloride, bromide, iodide, nitrate, or perchlorate ions; perchlorate is most successful. The method is applied to the qualitative analysis of dyes in grenadine, pickles, and milk desserts, and quantitative analysis in alcoholic beverages. Commercial samples are analyzed by using a standard addition method.