Abstract
An automated calorimetric method for determining B in trichloroacetic acid (TCA) extracts from raw cured peanuts is described. The B is complexed with azomethine H which is prepared in situ as the condensation product of the H acid (8-amino-1-naphthol-3,6-disulfonic acid) and salicylaldehyde. The absorbance of the resulting yellow chromophore is then measured spectrophotometrically at 420 nm. Forty five samples per hour can be routinely analyzed over the range l-10 ppm B in the TCA extracts. The results obtained by using the proposed automated procedure agreed very closely with those obtained by the manual curcumin procedure.
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