Determination of tartrazine and sodium benzoate as food additives in some local juices using continuous flow injection analysis

Abstract

This paper is devoted to determine the concentration of two types of food additives using continuous injection technique supported by a new software designed by the authors. This methodology was developed to determine the tartrazine and sodium benzoate in some locally traded juices and the results obtained were compared with those obtained using traditional methods in the literature. The data is then received by a signal detector and a developed software spectrometer where a spectral scan was used to obtain the maximum wavelength for the two substances, a calibration curve was constructed and measurements obtained to find the actual concentrations of the two substances in the selected juices. It was found that the detection limit and the quantitative limit are 0.229, 0.694 and 0.221, 0.666 ppm for tartrazine and sodium benzoate respectively. This method is simple, fast, accurate, economical and versatile, which makes it a preferred routine method.