标题：Comparison Between Voltammetric and Spectrophotometric Methods for the Determination of Food Coloring Diazocompounds Sunset Yellow FCF and Tartrazin in Some Candies and Synthetic Powder Form Drinks
摘要：The determination and comparison of food coloring materials Sunset Yellow FCF and Tartrazine in some candies and powder form drinks has been made by using voltammetric and spectrophotometric methods. Accurate, sensitive comparable results can be obtained in candies and synthetic powder drinks, only one type of food coloring material is present. The correlation coefficient was r= 0.995 for both of the methods. The detection limit was 0.8 m g/ml (S/N= 3) for both of the food coloring material. This study pointed out that qualitative and quantitative determinations can be made by spectrophotometrically as well as voltammetric methods.
