a new method for the determination of trace copper(ii) in food samples by cloud point extraction(cpe) combined with flame atomic absorption spectrometry(faas) is presented and evaluated. the method is based on the fact that hydrophobic complex of copper(ii) with sodium diethyldithiocarbamate (ddtc) was formed at ph 6.0 and subsequently the hydrophobic complex was extracted into surfactant-rich ...

a novel, simple and more sensitive spectrophotometric procedure has been developed for the determination of brilliant blue fcf and carmoisine in food samples by an aqueous two-phase system (atps). after extraction, the absorbance values were measured at 527 and 632 nm for carmoisine and brilliant blue fcf, respectively. the effects of different parameters such as, polyethylene glycol (type and ...

Chromium is an element with important biological characteristics, depending on its different species. Cr(III) is considered as essential; however, the Cr(VI) form is classified as carcinogenic. For this reason, speciation analysis in food samples is a very important question. The proposed data procedures for chromium redox speciation in the literature can be divided into those with the use of o...