Puttemans M L, Dryon L, Massart D L
J Assoc Off Anal Chem. 1982 May;65(3):737-44.
Food dyes are extracted as ion-pairs with tri-n-octylamine and tetrabutylammonium. Extraction from aqueous solutions to chloroform is quantitative with 0.1M counter ion concentrations. The dye may be back-extracted to an aqueous phase with chloride, bromide, iodide, nitrate, or perchlorate ions; perchlorate is most successful. The method is applied to the qualitative analysis of dyes in grenadine, pickles, and milk desserts, and quantitative analysis in alcoholic beverages. Commercial samples are analyzed by using a standard addition method.
食用色素与三正辛胺和四丁基铵以离子对形式萃取。从水溶液萃取到氯仿中，在抗衡离子浓度为0.1M时是定量的。该色素可用氯离子、溴离子、碘离子、硝酸根离子或高氯酸根离子反萃取到水相中；高氯酸根离子最为有效。该方法应用于对石榴糖浆、泡菜和奶类甜点中色素的定性分析，以及对酒精饮料的定量分析。商业样品采用标准加入法进行分析。
