A simple and low
cost cloud point extraction (CPE) method was developed for the determination of
tartrazine in food samples by spectrophotometry detection at a wavelength 427.5 nm. The CPE was
performed by utilizing Tween 20 and sodium carbonate (Na 2 CO 3 ) as extractant and separation
accelerator, respectively. Fac tors that influenced CPE such as surfactant and salt concentrations, pH
and temperature were optimized in the context of extracting tartrazine from aqueous media. Under an
optimal condition, the proposed CPE was applied for the determination of tartrazine in sweets and
concentrated syrup juice, which represented food samples. A CPE UV Vis method showed linear
calibration within the range of 1 12 mg L 1 of tartrazine with a regression coefficient was 0.9957 . The limit of detection (LOD) and limit of quantifi cation (LOQ) of the method were 0.88 mg L 1 and 2.96
mg L 1 , respectively. The relative standard deviation (RSD) was found to be < 3.00 %. The amount of tartrazine found in food samples was 1.22 6.12 mg L 1 . The results showed that the proposed CPE
method was applicable for the determination of tartrazine in food samples and the tartrazine content in the food samples was permitted according to the guidelines from the European Food Safety Authority (EFSA)