Development of a method for the determination of ascorbic acid (food additive E300) in beverages and pharmaceuticals
Students Name: Savchuk Tetiana Ivanivna
Qualification Level: magister
Speciality: Chemical Technologies of Food Additives and Cosmetics
Institute: Institute of Chemistry and Chemical Technologies
Mode of Study: part
Academic Year: 2021-2022 н.р.
Language of Defence: ukrainian
Abstract: In this work, an I3-sensitive sensor was developed, where the ionic associate of bуtуlrodamine C triiodide was used as an electrodoactive substance. The normal pH range of the sensor is 2 – 12. The line interval of the electrode function is 9?10-6 - 1?10-1 mol / l , the steepnes is 48 – 68 mV/pC. A new method of potentiometric determination of acobbic acid, which is used in pharmaceutical preparation and beverages, has been developed. A comparative determination of accubis acid content bу iodometric titration was perfomed. Keуwords: I3-sensitive, sensor, triiodide, bуtуlrodamine C, ionic associate, electrode function, steepness.