Research Article
Validated Spectrophotometric Methods for Simultaneous Determination of Food Colorants and Sweeteners
Table 1
Statistical parameters of the simultaneous determination of colorants (IND, BB) and sweeteners (ACE-K, ) by ZCDS and RDS methods.
| Methods | Analyte | Selected Wavelength (nm) | Concentration range (µgmL−1) | Regression equationsa | Correlation coefficient () | Detection Limit (µgmL−1) | Quantification Limit (µgmL−1) |
| ZCDS | IND | D348 | 2–10 | 4.5−4 C* − 1.20−4 | 0.9998 | 0.33 | 0.47 | BB |
1D420 | 2–10 | 6.30−4 C* − 6.0−5 | 0.9999 | 0.18 | 0.34 | ACE-K
|
1D242 | 2–10 | 1.70−3 C* | 0.9999
| 0.04
| 0.10
| ASP |
3D227 | 2–10 | 2.70−5 C* − 0−6 | 0.9995 | 0.18
| 0.38 |
|
RDS | IND |
1D356 | 2–10 | 0.074 C* + 4.0−3 | 0.9994 | 0.33 | 0.44 | BB |
1D419 | 2–10 | 0.055 C* + 6.90−3 | 0.9992 | 0.14 | 0.22 | ACE-K |
1D248 | 2–10 | 1.01 C* + 0.071 | 0.9998 | 0.07 | 0.08 | ASP |
3D225 | 2–10 | 2.00−5 C* − 0−6 | 0.9999 | 0.05 | 0.06 |
|
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aFive separate determinations were performed and mean calculated.
*C is the concentration of the analyte (µg mL−1).
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