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Analytical Letters Volume 34, 2001 - Issue 14
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Original Articles

SIMULTANEOUS SPECTROPHOTOMETRIC DETERMINATION OF TERNARY MIXTURES OF TARTRAZINE, SUNSET YELLOW, AND PONCEAU 4R BY H-POINT STANDARD ADDITION METHOD

Yongnian Ni Department of Chemistry, Nanchang University, Jiangxi, Nanchang, 330047, P. R. ChinaCorrespondence[email protected]
,
Ming Qi Department of Chemistry, Nanchang University, Jiangxi, Nanchang, 330047, P. R. China
&
Serge Kokot Centre for Instrumental and Developmental Chemistry, School of Physical Sciences, Queensland University of Technology, Queensland, Brisbane, 4001, Australia
Pages 2585-2596 | Received 05 Dec 2001, Accepted 12 Feb 2001, Published online: 02 Feb 2007

Citations (11)

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Serhan Meral & Adil Elik. (2021) Ultrasonic-assisted cloud point microextraction and spectrophotometric determination of Ponceau 4R in various beverage samples using Non-ionic surfactant PONPE 7.5. Food Additives & Contaminants: Part A 38:4, pages 573-585.
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Theia’aN. Al-Sabha, AndreiA. Bunaciu & HassanY. Aboul-Enein. (2011) H-Point Standard Addition Method (HPSAM) in Simultaneous Spectrophotometric Determination of Binary Mixtures: An Overview. Applied Spectroscopy Reviews 46:8, pages 607-623.
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Articles from other publishers (9)

Masoud Modarresi, Mohammad Reza Harfbol, Azadeh Eshraghi & Farhad Ahmadi. (2022) Development of ternary H-point standard addition method for simultaneous analysis of curcuminoids by differential pulse voltammetry. Food Research International 161, pages 111802.
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L.O. Dubenska, A.V. Dmukhailo, S.I. Tvorynska, P.V. Rydchuk & L.V. Dubenska. (2020) Synthetic Food Dyes – Some Aspects Of Use And Methods Of Determination. Methods and Objects of Chemical Analysis 15:1, pages 5-20.
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Elham Heidarizadi & Reza Tabaraki. (2016) Simultaneous spectrophotometric determination of synthetic dyes in food samples after cloud point extraction using multiple response optimizations. Talanta 148, pages 237-246.
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F. A. Ozdemir Olgun, B. Demirata Ozturk & R. Apak. (2016) Determination of Synthetic Food Colorants in Powder Beverage Samples by On-line HPLC–Cupric Reducing Antioxidant Capacity (CUPRAC) Assay with Post-Column Detection. Chromatographia 79:3-4, pages 199-208.
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Waleska de Araújo Siqueira Bento, Bruno Parente Lima & Ana Paula S. Paim. (2015) Simultaneous determination of synthetic colorants in yogurt by HPLC. Food Chemistry 183, pages 154-160.
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Fernando Tateo, Monica Bononi & Franco Gallone. (2010) Rapid detection of dimethyl yellow dye in curry by liquid chromatography-electrospray-tandem mass spectrometry. Czech Journal of Food Sciences 28:5, pages 427-432.
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Daniel C. Leslie, Brett A. Melnikoff, Daniel J. Marchiarullo, Devin R. Cash, Jerome P. Ferrance & James P. Landers. (2010) A simple method for the evaluation of microfluidic architecture using flow quantitation via a multiplexed fluidic resistance measurement. Lab on a Chip 10:15, pages 1960.
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Mannan Hajimahmoodi, Mohammad Reza Oveisi, Naficeh Sadeghi, Behrooz Jannat & Elham Nilfroush. (2008) Simultaneous Determination of Carmoisine and Ponceau 4R. Food Analytical Methods 1:3, pages 214-219.
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Hakan A. Aktaş, Erdal Dinç, Güzide Pekcan, Özgür Üstündag & Aysegül Taş. 2007. Mathematical Methods in Engineering. Mathematical Methods in Engineering 257 264 .

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