Puttemans M L, de Voogt M, Dryon L, Massart D
J Assoc Off Anal Chem. 1985 Jan-Feb;68(1):143-5.
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.
采用不同方法从酸奶中提取合成染料，但所有方法的共同之处在于，先将染料从食品中释放出来，然后与三正辛胺形成离子对。用pH 5.5的磷酸盐缓冲液萃取，在所研究的7种染料中有5种回收率较高，且相对较快。先沉淀蛋白质，然后进行聚酰胺吸附和解吸，所有染料的产率都很高，但操作繁琐且耗时较长。
