ионофор

Synthetic food colorings (SPK) are widely used to impart consumer properties to food. But. many of them are allergens. Therefore, their definition in food objects is relevant. The rapid method of determining the SPK is ionometry. It is based on the use of ion- selective electrodes. Such an electrode for determining the food coloring E133 is not described in the literature. The purpose of this work is the study of the ionophore. Used to determine the E133 in a variety of food products.

The principles of creating ion-selective electrodes for a-amino acids in a historical retrospective are considered. It is shown that until recently, when the creation of potentiometric membrane sensors, the main emphasis was made on the formation of more selective sensors able to selectively determine the concentration of some analyte in multi-component systems. The material for such sensors were ionselective membranes, which were created specific to a particular analite, but were not specific to the entire class of such analyzers.