Rapid detection of lemon yellow content in beverages by UV-1100 spectrophotometry - Master's thesis - Dissertation

Rapid Determination of Lemon Yellow in Beverage by Spectrophotometry

Spectrophotometric method for rapid detection of lemon yellow content in beverages. Key words: spectrophotometry; food additives; analysis instrument ; UV-1500 one objective to master UV-visible spectrophotometer in food testing Applications. The principle of the experiment Lemon yellow is the synthetic pigment allowed in China. The structure is shown in Figure 1. It has characteristic absorption in the UV-visible region. It can be detected by ultraviolet-visible spectrophotometer in the aqueous solution by simple pretreatment. . Find the maximum absorption wavelength 3 working curve determination Take the standard solution prepared in step 1 to measure the absorbance by ultraviolet-visible spectrophotometer, linear regression of absorbance and concentration, and obtain the working curve equation. 4 Determination of sample content Take the appropriate amount of beverage to be tested, remove the carbon dioxide by water bath, let cool, measure the absorbance by UV-visible spectrophotometer, and calculate the content of lemon yellow according to the working curve equation. (Note: The national standard stipulates that the maximum amount of lemon yellow used in beverages is 0.1g/1kg)