Extraction of Organic Acids by Ion-Pair Formation with Tri-w-Octylamine. Part 7. Comparison of Methods for Extraction of Synthetic Dyes from Yogurt
1985 ◽
Vol 68
(1)
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pp. 143-145
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Keyword(s):
Ion Pair
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Abstract Synthetic dyes were extracted from yogurt by different methods, but all methods had in common a liberation of dyes from the food followed by ion-pair formation with tri-n-octylamine. Extraction with pH 5.5 phosphate buffer gave high recoveries for 5 of the 7 dyes investigated and was relatively fast. Precipitation of proteins followed by polyamide adsorption and desorption gave high yields for all the dyes but was tedious and long.