Determination of polysorbates in foods by formation of mixed micelles

Citation
E. Borrego et al., Determination of polysorbates in foods by formation of mixed micelles, ANALYT CHIM, 384(2), 1999, pp. 175-183
Citations number
17
Categorie Soggetti
Spectroscopy /Instrumentation/Analytical Sciences
Journal title
ANALYTICA CHIMICA ACTA
ISSN journal
00032670 → ACNP
Volume
384
Issue
2
Year of publication
1999
Pages
175 - 183
Database
ISI
SICI code
0003-2670(19990329)384:2<175:DOPIFB>2.0.ZU;2-W
Abstract
A new approach to the determination of polysorbates (PSs) in foods based on measurements of the critical micelle concentration of mixed micelles is pr oposed. PSs in a 0.25 M sulfuric acid medium are titrated photometrically w ith Triton X-100. The dye Coomassie brilliant blue G (CBBG) is used as a ph otometric probe for the rapid determination of critical micelle concentrati on values. The detection limits achieved for the PSs studied (viz. PS 20, P S 40, PS 60, PS 65 and PS 80) ranged from 0.05 to 0.08 mu M. The relative s tandard deviation for 0.3 mu M PS 60 was 2.8%. Food samples can be analyzed directly after dissolving PS from foodstuffs (baked bread, doughnuts, bisc uits, butter, margarine, chocolate and noodle soup) with distilled water at room temperature. Average recoveries ranged from 98.0 to 99.3%. (C) 1999 E lsevier Science B.V. All rights reserved.