Determination of synthetic food colourant in tea drink by absorption spectrophotometry

摘要

In this paper, two kinds of simple, precise and sensitive approaches are developed for the determination of synthetic food colourant in the tea drink based on absorption spectrophotometry. One method focuses on the analysis of the intensity at 480nm wavelength of original absorption spectra. The other one aims at the technology of calculating the intensity at 462nm and 524nm wavelength of the first derivative of ratio spectra. In addition, both of correlation coefficients are found to be near to 0.999. Validated by assessing the precision, limit of quantification, limit of detection and sensitivity, both of them show accurate, simple, cheap and less time-consuming feature. Therefore, they can be suitably applied in the estimation of the synthetic food colourant in tea drink.