Modified silver nanoparticles-enhanced single drop microextraction of tartrazine in food samples coupled with diffuse reflectance Fourier transform infrared spectroscopic analysis

Author:

Tiwari Swapnil1234,Deb Manas Kanti1234ORCID

Affiliation:

1. School of Studies in Chemistry

2. Pt. Ravishankar Shukla University

3. Raipur

4. India

Abstract

The use of tartrazine as an ingredient in foodstuffs is a general practice; tartrazine is added for reasons such as enhancing the color of food and making it attractive and appetizing.

Funder

Chhattisgarh Council of Science and Technology

Department of Science and Technology, Ministry of Science and Technology

University Grants Commission

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Reference59 articles.

1. Nanomaterial-based electrochemical biosensors for food safety

2. Simultaneous determination of color additives tartrazine and allura red in food products by digital image analysis

3. FSSAI , Food Safety, and Standards (Manual methods for analysis of foods: Food Additives) Regulations, 1-2 , Food Safety and Standards Authority of India , New Delhi , 2015 , vol. 9

4. A Review of Extraction and Analytical Methods for the Determination of Tartrazine (E 102) in Foodstuffs

5. T. A. M. Msagati , Food color and color retention agents , John Wiley and Sons , 2013

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