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  • Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 7. Comparison of methods for extraction of synthetic dyes from yogurt.

Extraction of organic acids by ion-pair formation with tri-n-octylamine. Part 7. Comparison of methods for extraction of synthetic dyes from yogurt.

Journal - Association of Official Analytical Chemists (1985-01-01)
M L Puttemans, M de Voogt, L Dryon, D Massart
摘要

Synthetic dyes were extracted from yogurt by different methods, but all methods had in common a liberation of dyes from the food followed by ion-pair formation with tri-n-octylamine. Extraction with pH 5.5 phosphate buffer gave high recoveries for 5 of the 7 dyes investigated and was relatively fast. Precipitation of proteins followed by polyamide adsorption and desorption gave high yields for all the dyes but was tedious and long.

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Sigma-Aldrich
三辛胺, 98%