• Saad Antakli Professor at university of Aleppo-Faculty of Science-Department of chemistry
  • Leon Nejem Aleppo University
  • Sheren Katran Aleppo University


Tartrazine, Brilliant Blue, Derivative Spectrophotometry


Objective: Objective of the study was to develop a simple spectrophotometric method for simultaneous determination of two colorants, Tartrazine (T) and Brilliant Blue (BB), in foodstuffs without any prior treatment.

Methods: Derivative spectrophotometric (DS) and spectrophotometric methods were applied for the determination of (T) and (BB), respectively.

Results: Tartrazine was determined by first derivative spectrophotometry at 454 nm (1D454); where Brilliant blue was determined by zero-order spectrum at 630 nm. Linearity ranges were 2-24 ðœ‡g/ml for (T) and 2-14 ðœ‡g/ml for (BB), regression analysis showed a good correlation co-efficient R2=0.9999 and R2=0.9998 for (T) and (BB), respectively. The limit of detection (LOD) and limit of quantification (LOQ) was to be 0.12 and 0.35 ðœ‡g/ml for (T), 0.17 and 0.52 ðœ‡g/ml for (BB), respectively.

Conclusion: The proposed methods were successfully applied to analysis individual or mixture of Tartrazine and Brilliant Blue in foodstuffs. All studied samples showed dye levels conformity with Syrian legislation.



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How to Cite

Antakli, S., L. Nejem, and S. Katran. “SIMULTANEOUS DETERMINATION OF TARTRAZINE AND BRILLIANT BLUE IN FOODSTUFFS BY SPECTROPHOTOMETRIC METHOD”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 7, no. 6, June 2015, pp. 214-8,



Original Article(s)