Colorimetric determination of chloral hydrate in toddy.

Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..

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Abstract

Chloral hydrate, a non-barbiturate with sedative action, is a common adulterant in toddy. A simple spectrophotometric method for detn. of chloral hydrate in toddy has been standardized. Chloral hydrate solution was pipetted into test tubes to give the range 5-40 mug and the vol. made up to 2 ml with distilled water. Pyridine (7 ml) and NaOH solutions (1 ml of 40%) were added to the samples, the contents shaken and the tubes placed in a water bath maintained at 80 degree C for 5 min and cooled in running water to room temp. The pink coloured complex was separated from the aqueous layer, clarified by filtering through Whatman No. 1 filter paper and the colour measured in Spectronic 20 at 535 nm within 20 min. Chloral hydrate at different levels was added to toddy free of chloral hydrate and estimated by the method described. The % recovery is almost quantitative indicating that there are few interfering substances in toddy which affect colour development. 14 market toddy samples collected in Mysore contained chloral hydrate at concn. ranging from 200 to 480 mg/l.

Item Type:	Article
Uncontrolled Keywords:	BEVERAGES-(ALCOHOLIC); toddy, chloral hydrate detn. in; DRUGS-; COLORIMETRY-
Subjects:	600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Mar 2010 07:23
Last Modified:	23 Mar 2010 07:23
URI:	http://ir.cftri.res.in/id/eprint/3509

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