Colorants are widely used in food industry to improve appearance of edible products. This work present a method for the determination of two colorants, tartrazine and allura red, with UV‐Vis spectrophotometry and MCR‐ALS using only five standards for calibration and the correlation constraint. MCR‐ALS is usually applied in second‐order data but it rarely has been used for first order data, for which is more usual the use of PLS. In this case, MCR‐ALS applied to first order data can show some advantages like interference identification and the use of a reduced calibration matrix. Using this methodology, the relative errors obtained are below 0.28%, correlation coefficients are above 0.99 and the calculated LOD and LOQ are 0.26 and 0.80 mg L‐1 for allura red and 0.70 and 2.11 mg L‐1 for tartrazine respectively. The procedure has been successfully applied to some food dyes and other liquid commercial products and, compared to HPLC analysis, no significant differences were found in the results. Recovery values obtained at two spiked levels were between 92.0% and 106.7% except for a sample.
Irudi digitalen analisia (DIA) teknika multzo batek osatzen du eta helburu nagusia aztergai den sistema bati buruzko informazio adierazgarria determinatzea da sistema horren irudiak erabiliz. Metodoaren abantaila nagusiak bere abiadura, sinpletasuna eta beharrezko lagin kopuru txikia dira (400 μL-tik behera mikroplakak erabiltzen badira), baita sortutako hondakin kopuru txikia ere. Lan honetan DIA-ren hiru aplikazio desberdin deskribatzen dira: nikel bainuetan aurki daitezkeen konposatu nagusien analisia eta kontrola, hala nola, nikela, amonioa eta sulfatoak; fosfatoen eta pH-aren aldibereko determinazioa malko artifizialetan eta tartrazina eta allura gorria koloratzaileen determinazioa jangaietan. Aplikazio hauetan, mahai-gaineko eskanerra eta telefono mugikorra erabili dira irudiak eskuratzeko.
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