Simultaneous spectrophotometric determination of hydrazine and phenylhydrazine based on their condensation reactions with different aromatic aldehydes in micellar media using H-point standard addition method

Talanta ◽  
2004 ◽  
Vol 62 (3) ◽  
pp. 559-565 ◽  
Author(s):  
Abbas Afkhami ◽  
Ali Reza Zarei
Keyword(s):  
Spectrophotometric Determination ◽  
Standard Addition ◽  
Aromatic Aldehydes ◽  
Standard Addition Method ◽  
Micellar Media ◽  
Addition Method ◽  
Condensation Reactions

scholarly journals Simultaneous Determination of Eosin-Yellow and Ponceau-SUsingH-Point Standard Addition Method in Micellar Media

2012 ◽  
Vol 9 (1) ◽  
pp. 224-232
Author(s):  
Amandeep Kaur ◽  
Usha Gupta
Keyword(s):  
Simultaneous Determination ◽  
Standard Addition ◽  
Nickel Chloride ◽  
Standard Addition Method ◽  
Micellar Media ◽  
Addition Method ◽  
Real Samples ◽  
Ponceau S ◽  
Eosin Yellow

H-point standard addition method (HPSAM) is developed for simultaneous determination of eosin-Yand ponceau-s in micellar media. Nickel chloride (NiCl2) is used as chromogenic reagent for complexes formation of eosin-Yand ponceau-Sfood colorants. The measurements were carried out using sodium lauryl sulphate as a surfactant, in buffered solution at pH 6.0. The concentration range of 0.115-2.53 μg/mL of eosin-Yand 0.159-3.80 μg/mL of ponceau-S. The proposed procedures have been applied successfully for the simultaneous determination of eosin-Yand ponceau-Sin synthetic binary mixtures and real samples.

scholarly journals H-Point Standard Addition Method for Simultaneous Determination of Eosin and Erytrosine

2011 ◽  
Vol 8 (4) ◽  
pp. 1979-1985 ◽  
Author(s):  
Amandeep Kaur ◽  
Usha Gupta
Keyword(s):  
Binary Mixture ◽  
Simultaneous Determination ◽  
Standard Addition ◽  
Standard Addition Method ◽  
Micellar Media ◽  
Addition Method ◽  
Commercial Products ◽  
Food Dyes ◽  
Triton X

A new, simple, sensitive and selectiveH-point standard addition method (HPSAM) has been developed for resolving binary mixture of food colorants eosin and erythrosine, which show overlapped spectra. The method is based on the complexation of food dyes eosin and erythrosine with Fe(III) complexing reagent at pH 5.5 and solubilizing complexes in triton x-100 micellar media. Absorbances at the two pairs of wavelengths, 540 and 550 nm (when eosin acts as analyte) or 518 and 542 nm (when erythrosine act as analyte) were monitored. This method has satisfactorily been applied for the determination of eosin and erythrosine dyes in synthetic mixtures and commercial products.

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