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6399248 
Journal Article 
Voltammetric and spectrophotometric studies on tartrazine - A food colorant 
Maslowska, J; Janiak, J 
1996 
Yes 
Chemia analityczna
ISSN: 0009-2223 
41 
5 
855-864 
WOS:A1996VQ55400016 
Tartrazine - a food colorant - was examined by the spectrophotometric method to determine its absorption bands and the dependence of absorption on concentration. A linear relationship was obtained within the concentration range from 1 x 10(-5) to 5 x 10(-5) mol l(-1).The reduction of tartrazine in different supporting-electrolyte solutions was examined by differential pulse voltammetry. Basing on the obtained results, a new method for the quantitative determination of this dye has been developed. A linear dependence of the voltammetric peak current on concentration has been obtained within the concentration range from 5 x 10(-6) to 5 x 10(-4) mol l(-1) in the solution of Britton-Robinson's buffer of pH 4.10.< 
food colorants; tartrazine; voltammetry; spectrophotometry