タール色素の製品検査について(第6報) : 食用タール色素中のクロムの定量に関する問題点

抄録

Determination of chromium in food coal-tar dyes was carried out by the method of the "Japanese Standards of Food Additives, " and the following results were obtained. 1. The wet ashing method was better than the dry one in the recovery of chromium. 2. Chromium might be lost partially during the dry ashing treatment. 3. Chromium was more accurately determined by atomic absorption spectrophotometry than by diphenylcarbazide colorimetry. From these data, it was concluded that the atomic absorption spectrophotometry give more accurate result than the latter colorimetric method because chromium might be lost during the dry ashing treatment and pre-treatment in diphenylcarbazide colorimetry.