Analysis of Interaction between Tartrazine and Serum Albumins by UV-Vis Spectroscopy (CAT#: STEM-MB-0932-WXH)

Introduction

Tartrazine is the second most widely used food coloring agent. It is added to a broad range of foods such as soft drinks, chips, pudding, honey, pickles, gum, mustard, gelatin, and baked goods. Tartrazine is a bright yellow azo dye that is more stable and a cheaper alternative to natural food dyes.
Serum albumins (SAs), the most abundant proteins in blood plasma, play important roles in the transport and deposition of a variety of endogenous and exogenous substances including fatty acids, amino acids, metals, and pharmaceuticals in blood. The binding of toxins to serum albumins may have physiological importance, because they controls their free, active concentrations and affect the duration and intensity of their effects.